Cardamom Rice Pudding
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Enliven your family's senses with this aromatic rice pudding, and awaken their taste buds with its subtle Middle Eastern flavours.
Servings: 4
Ingredients:
| 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% |
Suggested Recipes
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2 tbsp (25 mL) butter
1/2 cup (125 mL) short-grain rice
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) cinnamon
2-1/2 cups (625 mL) homogenized milk
2 tbsp (25 mL) granulated sugar
1/4 cup (50 mL) toasted pistachios
2 tsp (10 mL) liquid 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.
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.
Tags:
Desserts; Rice; Cheese/Other Dairy; Nuts; Sugar/Sweets; Boil/Simmer; Make-Ahead;
Source
Canadian Living Magazine: April 2009
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