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Prep Time: 50 Minutes Cook Time: 130 Minutes |
Ready In: 180 Minutes Servings: 4 |
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This dessert is fantastic served with ripe summer berries. To further refine it, try mixing the fruit with a little rosewater and sugar. Ingredients:
3 3/4 cups whole milk |
1 cup basmati rice |
seeds from 4 green cardamom pods (optional) |
1/4 teaspoon salt |
1/2 teaspoon vanilla extract |
6 tablespoons sugar |
2 egg yolks |
2 tablespoons cornstarch |
Directions:
1. 1 In a large saucepan, combine 3 1/2 cups of the milk with the rice, cardamom (if using), salt, vanilla, and sugar. Bring to a boil.
2. 2 Reduce heat to medium and continue cooking, stirring occasionally, until the rice is cooked and the milk has begun to thicken, about 40 minutes.
3. 3 In a small bowl, whisk together the egg yolks, cornstarch, and the remaining milk.
4. 4 Slowly stir the mixture into the rice. Reduce heat to low and continue cooking, stirring constantly, until the texture turns creamy, about 1 minute.
5. 5 Remove the pudding from heat and pour it into 4 serving dishes. Chill them in the fridge, covered, for at least 2 hours before serving.
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