Cardamom Rice Pudding

Difficulty:
1/5

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.