Indian Rice Pudding

1. 1

   In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.

2. 2

   Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often.

3. 3

   The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.

4. 4

   Add the sugar, rosewater or vanilla, and pistachios.

5. 5

   Stir and turn off the heat.

6. 6

   Serve either warm or chilled, garnished with extra pistachios.

7. 7

   Goes well with fresh fruit too.

* Per serving · 4 servings · Values may vary.

No additional tips available.