Rice Pudding with Rose Water
1/2 cup uncooked white basmati rice, rinsed
1/2 gallon 2% or whole milk
5 green cardamom pods
1/2 to 3/4 cup sugar
1/4 cup slivered blanched almonds
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg, plus more for garnish
1 tablespoon rose water
Boil rice and 2 cups water in a medium pot over medium heat for 5 to 6 minutes, or until rice is about one-quarter of the way cooked. Drain well and set aside.
In a saucepan, bring milk and cardamom pods to a boil over medium heat. Add rice and cook for 40 minutes, or until rice is soft and milk is very thick. (Stir occasionally at first and then constantly when the milk begins to thicken, after about 30 minutes, to prevent the ingredients from sticking to the bottom of the pan.)
Add sugar, almonds, ground cardamom and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Stir in rose water. Transfer to a serving dish and garnish with grated nutmeg, if you like. Serve warm or chilled.
Pairs Well With
As rice is a staple in the Indian pantry, it is no surprise that many desserts depend upon this important grain. Indian rice pudding, called Kheer, is lighter than Western versions, yet quite sweet with sugar and dessert spices. This recipe adds the invigorating scent of rosewater, resulting in a rich, dessert that invites the enjoyment of small portions.
Per serving (about 11oz/324g-wt.): 300 calories (70 from fat), 7g total fat, 3.5g saturated fat, 20mg cholesterol, 115mg sodium, 49g total carbohydrate (1g dietary fiber, 35g sugar), 11g protein