- 1/2 c basmati rice
- 6 c whole milk
- 1 tsp ground cardamom
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3 tbsp minced unsalted pistachios or almonds, plus extra for garnish
Rice Pudding Recipe
- In a large pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly to help keep the milk from burning.
- Reduce the heat so that the milk is gently simmering and let it cook for 45 to 50 minutes, stirring often. Be patient, at first it will be very liquidy but eventually the rice will absorb the liquid giving it a porridge-like consistency.
- Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.