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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation. Ingredients:
2/3 cup uncooked basmati rice |
5 cups 2% reduced-fat milk |
1/4 cup sugar |
2 tablespoons flaked sweetened coconut |
1/2 teaspoon ground cardamom |
2 tablespoons sliced almonds, toasted |
2 tablespoons raisins |
Directions:
1. Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.
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