Rice Pudding

1. 1

   1 In a large saucepan, combine 3 1/2 cups of the milk with the rice, cardamom (if using), salt, vanilla, and sugar. Bring to a boil.

2. 2

   2 Reduce heat to medium and continue cooking, stirring occasionally, until the rice is cooked and the milk has begun to thicken, about 40 minutes.

3. 3

   3 In a small bowl, whisk together the egg yolks, cornstarch, and the remaining milk.

4. 4

   4 Slowly stir the mixture into the rice. Reduce heat to low and continue cooking, stirring constantly, until the texture turns creamy, about 1 minute.

5. 5

   5 Remove the pudding from heat and pour it into 4 serving dishes. Chill them in the fridge, covered, for at least 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.