Rice pudding, the ultimate comfort food. This one is dressed up with cardamom and rose water.
Rice pudding
- 4 c milk
- ¹/³ c basmati rice
- 2 T sugar
- 4 whole green cardamom pods, lightly crushed
- 10 unsalted pistachios plus extra for garnish, optional
Pour the milk into a heavy-based pan and heat gently.
Add rice, sugar and cardamom pods to the milk.
Slowly bring to the boil, lower the heat and simmer rapidly, stirring from time to time to prevent the rice from sticking to the bottom of the pan. Simmer on low, stirring occasionally, until the milk is reduced by about half; this may take as long as 1¼ hours.
While the milk is simmering, roughly chop the pistachios.
When the milk has reduced by half or more, remove and discard the cardamom pods. Transfer the rice pudding to 4 individual bowls. Add the chopped pistachios, stir well, and leave to cool. Cover the bowl (or transfer to 4 individual bowls) and cover with plastic wrap to prevent a skin from forming. Cool for at least four hours or overnight.
To serve: sprinkle with chopped pistachios if using, and drizzle with rosewater syrup.
Rosewater syrup
- ¾ c cold water
- 2 c sugar
- 2 T rose water
- 1 T fresh lemon juice
Combine water and sugar in small saucepan. Bring to boil, then simmer until syrupy, about 5 minutes. Stir in lemon juice and rose water. Cool. Keep covered in the refrigerator and use within two weeks.
Makes about ¾ c.