Rice Pudding With Cardamom Recipe #328592
If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.
by Boomette
40 min | 10 min prep
SERVES 4
- 2 tablespoons butter
- 1/2 cup arborio rice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 2 1/2 cups whole milk
- 2 tablespoons sugar
- 1/4 cup unsalted shelled pistachio, toasted
- 2 teaspoons liquid honey
- In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
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5 stars