A night of Chinese take-out left us with a full pint of leftover steamed white rice. We didn't want it to go to waste, so we decided to use it to make rice pudding - just enough for two. Rose water and cardamom added a bit of Middle-Eastern flair, making what could have been a boring, old-fashioned pudding into a rich, creamy, exotic dessert.
1 pint steamed white rice
1/2 cup sugar
1 1/2 cups fat-free milk
1 1/2 tablespoons rose water
2 cardamom pods
2 tablespoons chopped pistachios or slivered almonds
Place rice, sugar, milk, rose water and the seeds from the cardamom pods in a medium sauce pan and bring to a boil over medium heat, stirring often. Reduce heat to a low simmer and cook for 35 minutes, continuing to stir often. Pour into desired serving dishes and allow to cool. Cover and refrigerate. When chilled, garnish with nuts if desired and serve.
How floral and fragrant. Would accompany many things quite nicely!
Ooh, I have some rosewater and whole grain arborio. I wonder if I could make this with that???
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