Cardamom Rice Pudding
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Cardamom Rice Pudding
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 314 |
| pro | 8 g |
| total fat | 14 g |
| sat. fat | 7 g |
| carb | 39 g |
| fibre | 1 g |
| chol | 36 mg |
| sodium | 116 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 4 |
| vit A | 9 |
| vit C | 2 |
| folate | 5 |
Enliven your family's senses with this aromatic rice pudding, and awaken their taste buds with its subtle Middle Eastern flavours.
Ingredients
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.
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
- Keywords : Dessert; Rice; Milk; Cinnamon; Boil; Simmer; Make-Ahead; Pistachios;
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