Aromatic Rice Pudding From India

1. 1

   Wash rice until the water runs clear, then drain in a sieve.

2. 2

   Spread on a towel and use a rolling pin to break the rice into smaller pieces.

3. 3

   You do not want a mush, or evenly sized pieces.

4. 4

   Set aside in sieve to dry.

5. 5

   Meanwhile, place milk in a large, heavy pot and bring to a boil, stirring occasionally with a wooden spoon, then lower the heat until milk is barely simmering.

6. 6

   Add the cinnamon and cardamom.

7. 7

   Cook 45 minutes or until the milk has reduced to about 6 cups; stir frequently to prevent sticking and to prevent a skin from forming on the surface.

8. 8

   (If a skin does form, stir it back in.)

9. 9

   Add rice and salt and continue to cook over low heat, stirring, until rice is tender, 35 to 40 minutes.

10. 10

    As it cooks, the mixture will thicken; if the rice is not yet cooked and the mixture is very thick, add more milk.

11. 11

    When rice is very soft but not mushy, add sugar and stir to dissolve.

12. 12

    Cook 5 minutes, then taste for sweetness; add more sugar if you wish.

13. 13

    Remove cinnamon and cardamom.

14. 14

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.