Ingredients Jump to Instructions ↓

  1. 1/2 cup 80g / 2.8oz Basmati rice

  2. 2 cups 474ml Water

  3. 2 Milk

  4. 5 Green cardamom pods

  5. 1 1/4 cups 247g / 8.7oz Sugar

  6. 1/4 cup 23g / 0.8oz Slivered blanched almonds

  7. 1/2 teaspoon 2 1/2ml Ground cardamom

  8. 1/4 teaspoon 1 1/3ml Ground nutmeg

  9. 1 tablespoon 15ml Rose water

Instructions Jump to Ingredients ↑

  1. Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander. In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Remove the cardamom pods from the pudding and sprinkle with the rose water.

  2. Serve warm or chilled in dessert bowls.


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