My Weekday Morning Rice Pudding

1. 1

   Combine the rice, milk, cream, maple syrup, cardamom, cinnamon, and salt in a heavy bottomed saucepan. Put the pan over medium-high heat, and as soon as it starts to bubble, turn the heat down to a gentle simmer.

2. 2

   Simmer the rice, covered, until it has pretty much absorbed the liquid and is a thick, pudding-y texture -- mine usually takes about 7 to 10 minutes. Top with fruit and more sweetener, if desired. Rice pudding is equally good hot, cold, or at room temperature. So, if you need to take it with you in a cup, or if you need to set it aside while you go dry your hair, go for it. It will be fine.

* Per serving · 4 servings · Values may vary.

No additional tips available.