Indian rice pudding

Cardamom, rosewater and vanilla transform rice pudding into something special.
  • 115g basmatic rice
  • 1.4L whole milk
  • 1 tsp ground cardamom
  • 115g sugar
  • 1 tsp rosewater, or 1 tsp vanilla essence
  • 3 tbsps minced unsalted pistachios or almonds, plus extra for garnish
  • 42g golden sultanas
  • 42g chopped unsalted pistachios
1) In a large, heavy-bottomed pot, bring the rice, milk and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.

2) Reduce the heat so that the milk is gently simmering and cook for 45-50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.

3) Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat.

Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.

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