Creamy Cardamom Rice Pudding

Ingredients

• 1/2 cup (100g) basmati rice 1/2 cup (100g) basmati rice
• 4 cups (946ml) whole milk 4 cups (946ml) whole milk
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• Chopped almonds and pistachios, for garnish Chopped almonds and pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 7g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   Grind the soaked rice into a coarse powder using a blender or food processor.
3. 3.
   In a large saucepan, bring the milk to a boil over medium heat. Stir occasionally to prevent the milk from scorching.
4. 4.
   Add the ground rice to the boiling milk and reduce the heat to low. Cook the mixture, stirring constantly, until it thickens and the rice is cooked through, about 30 minutes.
5. 5.
   Stir in the sugar and ground cardamom, and continue cooking for another 5 minutes.
6. 6.
   Remove the saucepan from heat and let the pudding cool to room temperature.
7. 7.
   Once cooled, transfer the pudding to individual serving bowls or a large serving dish. Refrigerate for at least 2 hours to allow the pudding to set.
8. 8.
   Garnish with chopped almonds and pistachios before serving.

Treat your ingredients with care...

• Basmati rice — Make sure to rinse the rice thoroughly to remove any excess starch before soaking and grinding it. This will help achieve a smooth texture in the pudding.
• Cardamom — For the best flavor, use freshly ground cardamom pods. You can grind the seeds using a mortar and pestle or a spice grinder.

Tips & Tricks

• For a creamier texture, you can replace some of the whole milk with heavy cream.
• To enhance the flavor, you can add a pinch of saffron strands to the milk while it boils.
• If you prefer a smoother consistency, you can strain the pudding before refrigerating it.
• Experiment with different garnishes like rose petals or edible silver leaf for an elegant touch.
• Serve the Creamy Cardamom Rice Pudding chilled for the best taste experience.

Serving advice

Serve the Creamy Cardamom Rice Pudding in individual bowls or a large serving dish. Garnish each serving with a sprinkle of chopped almonds and pistachios for added texture and visual appeal. Enjoy it chilled for a refreshing dessert experience.

Presentation advice

To elevate the presentation of the Creamy Cardamom Rice Pudding, you can serve it in small earthenware pots or decorative dessert bowls. Sprinkle a pinch of ground cardamom on top of each serving for an extra touch of elegance. Serve with a side of fresh fruits or a drizzle of rose syrup for a visually stunning dessert.