Warm cardamom and rice milk pudding
Warm cardamom and rice milk pudding offers a comforting dessert with creamy rice and sweet spices. Enhanced with raisins and nuts, it’s perfect for cozy occasions.
Cook time 30 min
Prep time 5 min
Ingredients:
1/2 cup white rice4 cups milk (1% fat)
1 tsp cardamom
1/2 cup sugar
1/3 cup raisins
1/3 cup pistachio nuts
1/3 cup cashew
Warm cardamom and rice milk pudding is a delicious and comforting dessert that combines the exotic flavors of cardamom with the creamy texture of milk and rice. This delightful treat is enhanced with the sweetness of sugar, the chewiness of raisins, and the crunchiness of pistachio nuts and cashews. Perfect for a cozy evening or a special occasion, this pudding is sure to impress your family and friends.
Instructions:
- Gather all your ingredients.
- Chop the pistachio and cashew nuts roughly. Set aside.
- Rinse the rice under cold water until the water runs clear.
- In a medium-sized saucepan, combine the rinsed rice and 4 cups of 1% milk.
- Bring it to a gentle boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.
- Once the mixture reaches a boil, reduce the heat to low.
- Add the ground cardamom.
- Let it simmer uncovered, stirring occasionally, until the rice is tender and the mixture starts to thicken. This should take about 25-30 minutes.
- Stir in the sugar, ensuring it dissolves completely into the pudding.
- Continue to cook for another 5-7 minutes until the pudding reaches your desired consistency. If it gets too thick, you can add a little more milk to adjust.
- Stir in the raisins, chopped pistachio nuts, and cashew nuts.
- Mix well to distribute them evenly throughout the pudding.
- Once everything is well combined and the pudding is warm throughout, remove the pan from the heat.
7. Serve:
- Ladle the warm cardamom and rice milk pudding into serving bowls.
- Optionally, garnish with a few extra chopped pistachios or cashews on top for added crunch and presentation.
- Serve immediately while warm, or let it cool and refrigerate for a chilled version of this delightful dessert.
This warm cardamom and rice milk pudding is a comforting dessert that is not just easy to make but also rich in flavors. The combination of cardamom, milk, rice, and mixed nuts creates a harmonious blend that will surely satisfy your sweet tooth. Follow the tips mentioned to perfect your pudding and enjoy this delightful treat with your loved ones on any occasion.
Warm cardamom and rice milk pudding FAQ:
Cook the pudding for about 25-30 minutes after it reaches a gentle boil, stirring occasionally. Then, simmer for an additional 5-7 minutes after adding the sugar to reach your desired consistency.
The rice is done when it is tender and the mixture has thickened. You can taste a grain of rice; it should be soft but not mushy.
Yes, you can substitute dairy milk with a non-dairy milk like almond or coconut milk. However, it may slightly alter the flavor and consistency of the pudding.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
You can substitute raisins with other dried fruits like dried cranberries or chopped dates based on your preference.
Tips:
- Rinse the rice under cold water before cooking to remove excess starch and achieve a smoother texture.
- Stir the mixture frequently while cooking to prevent the rice from sticking to the bottom of the pot and burning.
- Adjust the sweetness to your taste by adding more or less sugar as desired.
- For a richer flavor, you can replace 1 cup of milk with 1 cup of coconut milk.
- Garnish with extra pistachios, cashews, or a sprinkle of ground cinnamon for added flavor and visual appeal.
Nutrition per serving
5 ServingsCalories 400kcal
Protein 12g
Carbohydrates 63g
Fiber 2.15g
Sugar 40g
Fat 11g
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