Cardamom Rice Pudding
- 1/2 teaspoon salt
- 1 cup basmati rice
- 3 cups whole milk
- 1/2 cup sugar
- 3/4 teaspoon ground cardamom, divided
- 1 teaspoon orange-flower water
- 2 1/2 tablespoons chopped pistachios
Bring 2 1/2 cups water and salt to a boil in a large saucepan. Add rice; cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand 10 minutes.
Stir in the milk, sugar, and 1/2 teaspoon cardamom. Bring to a boil; reduce heat, and simmer, stirring frequently, 20 minutes or until rice is tender and the mixture is thick and creamy. Place in a large bowl; cool to room temperature, stirring occasionally. Stir in remaining 1/4 teaspoon cardamom and flower water. Chill 4 hours. Sprinkle with pistachios.
You can find orange-flower water in the spice section or at natural or ethnic-food stores.
- Yield: serves 8-10
|Calories per serving:||167|
|Fat per serving:||4g|
|Saturated fat per serving:||2g|
|Monounsaturated fat per serving:||1g|
|Polyunsaturated fat per serving:||0.0g|
|Protein per serving:||4g|
|Fiber per serving:||1g|
|Cholesterol per serving:||10mg|
|Iron per serving:||0.0mg|
|Sodium per serving:||165mg|