Cultures the world over from Spain to Cambodia have a version of rice pudding. This one here is uncomplicated, sweetened with sugar and seasoned simply with ground cardamom.
I like this recipe because there is no fussing involved; the whole thing is done in a lidded pot in the oven. The recipe calls for Calrose rice, a medium grain variety that is widely available. Afghans call it “the fat rice.” It’s shorter than basmati, and a little plump, but not nearly as dense as say, Arborio rice.
Afghans serve rice pudding as a dessert or a special treat to visiting guests.
HAPPY VALENTINE'S DAY!
Creamy Cardamom Rice Pudding
1/2 cup Calrose rice
1 1/2 cups whole milk
1 tablespoon butter
1/3 cup sugar
1/2 teaspoon ground cardamom
2 tablespoons slivered almonds (optional)
Makes four servings
Preheat oven to 250 degree.
Put the rice, milk, butter, sugar, and cardamom in a medium pot with an oven-proof lid. Stir well, put on the lid and cook in the oven for 1 hour. After an hour, remove from the oven, stir, and continue to bake an additional 30 to 45 minutes until the pudding is creamy and moist, and the rice is tender. Don't overcook and let it dry out.
Let it cool for 10 minutes with the lid on. Spoon into serving bowls, sprinkle a little cinnamon on top and serve.
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