Rose Cardamom Rice Pudding

1. 1

   Place steamed rice, sugar, milk, rose water and the seeds from the cardamom pods in a medium sauce pan and bring to a boil over medium heat, stirring often.

2. 2

   Reduce heat to a low simmer and cook for 35 minutes, continuing to stir often.

3. 3

   Pour into desired serving dishes and allow to cool. Cover and refrigerate. When chilled, garnish with slivered almonds or shelled pistachios and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.