Ease of Preparation: Easy
Yield: 4-6 servings
Ingredients:
4 ½ cups (1.1 L) whole milk
1 cup (240 ml) basmati rice
½ teaspoon (2.5 ml) ground cardamom
¼ teaspoon (1 ml) ground ginger
½ teaspoon (2.5 ml) cinnamon, plus more for garnish
1/8 teaspoon (0.5 ml) salt
1 teaspoon (5 ml) vanilla extract
1/3 cup (80 ml) brown sugar
¼ cup (60 ml) slivered almonds, toasted
Method:
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.
Scoop into serving bowls, sprinkle with cinnamon and toasted almonds, and serve warm.