Indian Rice Pudding With Cardamom and Rose Water |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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from Robin Robertson's 'Rice & Spice' Ingredients:
3 cups cooked basmati rice |
1 1/2 cups vanilla soymilk |
1 1/2 cups unsweetened coconut milk |
1/2 cup sugar |
1/4 teaspoon ground cardamom |
1 pinch salt |
2 teaspoons rose water |
1/4 cup slivered almonds |
1 tablespoon cornstarch dissolved in 1 tbsp water |
Directions:
1. Place the rice, soy milk, coconut milk and sugar in saucepan, bring to a simmer over low heat and simmer gently, stirring occasionally, for 20 minutes or until most of the liquid is absorbed and the rice is very soft.
2. Add cardamom, salt, rose water, almonds and the cornstarch mixture and simmer for 5 minutes longer or until smooth and creamy.
3. Stir, then taste and adjust seasoning in necessary.
4. Serve warm or refrigerate and serve cold.
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