Indian Rice Pudding With Cardamom and Rose Water

from Robin Robertson's 'Rice & Spice'

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  cups cooked basmati rice
• 1 1⁄2 cups  vanilla soymilk
• 1 1⁄2 cups unsweetened coconut milk
• 1⁄2 cup sugar
• 1⁄4 teaspoon ground cardamom
• 1  pinch salt
• 2  teaspoons rose water
• 1⁄4 cup  slivered almonds
• 1  tablespoon  cornstarch dissolved in 1 tbsp water

Directions

1. Place the rice, soy milk, coconut milk and sugar in saucepan, bring to a simmer over low heat and simmer gently, stirring occasionally, for 20 minutes or until most of the liquid is absorbed and the rice is very soft.
2. Add cardamom, salt, rose water, almonds and the cornstarch mixture and simmer for 5 minutes longer or until smooth and creamy.
3. Stir, then taste and adjust seasoning in necessary.
4. Serve warm or refrigerate and serve cold.