photo by Jostlori
- Ready In:
- 1hr 35mins
- In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
- Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
- Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.
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Wow!!! I almost didn't make this because I couldn't begin to imagine how 2 tablespoon of rice in 4 cups of milk could possibly make a pudding. How could I be so wrong??? Yes, it did take the hour (plus some!) for it to reduce, but the house smelled so comfortingly good while the milk cooked down with the cardamom. I went the pistachio route because I was almost out of almonds - glad I did because the combo of pistachios and rose water is to die for. The flavor nuance of the rose water is incredible - I don't think it should be optional. Of course, I had a bit "left over" (heh-heh!) after pouring into molds. So I ate the warm leftovers. O.M.G. Can't wait for dessert time tonight! Thanks for posting what will definitely be a regular in this home! Made for CQ4.