Cardamom rice pudding

By Spencer Watts
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SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 4 1/2 cups (1.1 liters) whole milk
  • 1 cup (240 milliliters) basmati rice
  • 1/2 teaspoon (2.5 milliliters) ground cardamom
  • 1/4 teaspoon (1 milliliter) ground ginger
  • 1/2 teaspoon (2.5 milliliters) cinnamon, plus more for garnish
  • 1/8 teaspoon (0.5 milliliters) salt
  • 1 teaspoon (5 milliliters) vanilla extract
  • 1/3 cup (80 milliliters) brown sugar
  • 1/4 cup (60 milliliters) slivered almonds, toasted

Directions

  1. Add milk, rice, cardamom, ginger, cinnamon, salt, vanilla extract, and brown sugar to a large saucepan over medium-high heat. Bring to a boil, then reduce heat. Simmer the mixture gently, stirring often, until rice is tender and mixture has thickened, about 20-25 minutes. 
  2. Scoop into serving bowls, sprinkle with cinnamon and toasted almonds, and serve warm.

 

For some more information on thickening, check out this video.

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