Cardamom Rice Pudding
By The Canadian Living Test Kitchen
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This recipe makes 4 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Nutritional Info |
|
Per serving: about |
- |
|
cal |
314314 cal |
|
pro |
8 g8g pro |
|
total fat |
14 g14g total fat |
|
sat. fat |
7 g7g sat. fat |
|
carb |
39 g39g carb |
|
fibre |
1 g1g fibre |
|
chol |
36 mg36mg chol |
|
sodium |
116 mg116mg sodium |
|
% RDI: |
- |
|
calcium |
1818 calcium |
|
iron |
44 iron |
|
vit A |
99 vit A |
|
vit C |
22 vit C |
|
folate |
55 folate |
Enliven your family's senses with this aromatic rice pudding, and awaken their taste buds with its subtle Middle Eastern flavours.
Ingredients
- 2 tbsp butter 2 2tbsp tbspbutter
- 1/2 cup short-grain rice 1/2 1/2cup cupshort-grain rice
- 1/4 tsp ground cardamom 1/4 1/4tsp tspground cardamom
- 1/4 tsp cinnamon 1/4 1/4tsp tspcinnamon
- 2-1/2 cups homogenized milk 2-1/2 2-1/2cups cupshomogenized milk
- 2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
- 1/4 cup toasted pistachio nuts 1/4 1/4cup cuptoasted pistachio nutpistachio nuts
- 2 tsp liquid honey 2 2tsp tspliquid honey
Preparation
In saucepan, melt butter over medium heat; stir in rice, cardamom and cinnamon to coat.
Stir in milk and sugar; bring to boil. Reduce heat, cover and simmer, stirring often, until most of the liquid is absorbed and rice is tender, 25 to 30 minutes.
(Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 24 hours.)
Serve warm sprinkled with pistachios and drizzled with honey.
Source : Canadian Living Magazine: April 2009