|
Ingredients
|
Quantity
|
|
Basmati rice
|
½ cup
|
|
Water
|
2 cups
|
|
Milk
|
2 quarts
|
|
Green cardamom pods
|
5
|
|
Sugar
|
1 ¼ cups
|
|
Silvered blanched almonds
|
¼ cup
|
|
Ground cardamom
|
½ tsp
|
|
Ground nutmeg
|
¼ tsp
|
|
Rose water
|
1 tbsp
|
Wash the rice and boil in the water over medium heat for 5 to 6
minutes, until the rice is one quarter done. Drain in a colander. In a
saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the
rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very
thick. Stir occasionally at first and then constantly when the milk begins to thicken,
to prevent the ingredients from sticking to the bottom of the pan. Add the
sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes,
stirring constantly. Remove from the heat and set aside. Remove the cardamom
pods from the pudding and sprinkle with the rose water.
Serve warm or chilled in dessert bowls.
