Or at least recreate a dessert that is better than many rice puddings you will find on the buffet line. And if you happen to be staging a house for resale, put this on the stove because it smells delish!
Creamy Cardamom Rice Pudding (adapted from Vegetarian Times)
Makes 4 small servings
5 cups whole milk
1/3 cup basmati or jasmine rice
¼ t salt
½ cup light brown sugar
1/3 cup golden raisins
1/3 cup chopped almonds
2 t vanilla extract
1 t ground cinnamon
½ t ground cardamom
Several drops rose water, optional
1. Bring milk, rice, salt, and 1 teaspoon vanilla to a boil in a saucepan. Reduce heat to medium-low and simmer 15 to 20 minutes, or until rice is tender, stirring frequently.
2. Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom. Cook 10 minutes, until thickened, stirring frequently.
3. Remove from heat, and divide among six dishes. Serve warm or cold. Sprinkle with rose water, if desired.
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