“Hasta La Vista Baby” Cardamom Rice Pudding

By Jackie DeKnock  ,   

September 2, 2015

This rice pudding has a nice twist to it, definitely not your traditional rice pudding (I know, I grew up with many, many rice puddings in my lifetime). It takes time and a lot of stirring, but it’s worth the effort, trust me on that. I love the flavours that the spices add and the crunch of the pistachios add a nice crunchy texture to this dish!

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1/2 cup basmati rice (rinsed until water is clear)

8 cups milk (more may be needed, so have some spare milk in your fridge)

2/3 cup sugar (raw sugar if you have it)

Pinch sea salt

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

½ cup shelled pistachios, coarsely chopped


Place rice, milk & sugar in a large saucepan over low heat and cook very slowly, stirring occasionally (every 15 minutes 15 Minutes) for about 2 hours or until mixture thickens. If you find the rice needs more milk, feel free to add it! At the end of the cooking process add salt and gently stir in cardamom and cinnamon. Sprinkle with pistachios before serving. Serve warm or cold. Good luck with the grand finale of your meal and remember, que sera sera - what will be, will be.

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