This rice pudding is similar to kheer, an Indian dessert. Creamier than Western versions, it uses flavorful spices and the special addition of rose water.
Special Diets:
Ingredients
Method
Boil rice and 2 cups water in a medium pot over medium heat for 5 to 6 minutes, or until rice is about one-quarter of the way cooked.
Drain well and set aside.
In a saucepan, bring milk and cardamom pods to a boil over medium heat.
Add rice and cook for 40 minutes, or until rice is soft and milk is very thick. (Stir occasionally at first and then constantly when the milk begins to thicken, after about 30 minutes, to prevent the ingredients from sticking to the bottom of the pan.)
Add sugar, almonds, ground cardamom and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside.
Stir in rose water.
Transfer to a serving dish and garnish with grated nutmeg, if you like. Serve warm or chilled.
Nutritional Info
Serving Size
about 11oz
Calories
300
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.