Basmati Rice Pudding

1. 1

   Combine all ingredients into a heavy dutchoven.

2. 2

   Cook on medium-high until boiling, stirring often to prevent sticking, then reduce to med-low and stir for 2 hours.

3. 3

   You may need to lower the temperature lower as ranges vary.

4. 4

   Add cardamom a little at a time as this is a powerful spice.

5. 5

   Have a large glass bowl ready.

6. 6

   Cover bowl with plastic wrap letting the wrap touch the pudding to prevent a 'scum'.

7. 7

   Refrigerate overnight if possible.

No additional tips available.