Indian Cardamom Rice Pudding

By: Meeru Dhalwala, Chef and Co-owner of Vij’s & Rangoli

Inspired by: BC Dairy Farmer, Holger

 
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Ingredients

  • 8 cups whole milk

  • 1 cup basmati rice

  • 1 cup sugar

  • 10 - 12 green cardamom pods, cracked

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Instructions

1. Prepare rice

Wash and drain the rice in cold water.

Soak raw rice in 2 cups of room temperature water for half an hour.

Drain water from rice.

2. combine ingredients AND COOK

Combine rice, milk, and cardamom seeds into a heavy-bottomed medium to large pot.

Turn stove heat to medium-high and stirring regularly, bring to a gentle boil.

3. REDUCE HEAT

Reduce heat to low (make sure it is still maintaining a low boil).

Cook rice pudding for 1 hour to 1 hour 15 minutes, stirring regularly.

4. FINISH AND SERVE

You can serve rice pudding warm or cold.

If serving with fruits, serve chilled.