|
Ingredients
|
Quantity
|
|
Milk
|
5 cups
|
|
White rice
|
¼ cup
|
|
Honey
|
1/3 cup
|
|
Chopped almonds – toasted
|
¼ cup
|
|
Raisins
|
1/3 cup
|
|
Ground cardamom
|
¼ tsp
|
|
Rose water (optional)
|
½ tsp
|
|
Chopped almonds
|
for garnish
|
Bring the milk to a boil in a heavy-bottomed medium saucepan. Stir
frequently to prevent a skin from forming. Reduce the heat to medium and cook
the milk at a level simmer for 15 minutes, stirring often.
Add the rice and continue to cook over medium heat for 30 more
minutes, or until the rice is very soft. You must continue to stir frequently
to prevent the mixture from overflowing or sticking to the bottom. If any skin
forms, remove and discard it.
Add the honey, almonds, raisins, and cardamom. Cook 5 more minutes,
or until the pudding is thick enough to lightly coat a spoon. (It gets very
thick when chilled.) Remove from the heat and stir in the rosewater.
