“Hasta La Vista Baby” Cardamom Rice Pudding
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Mind GamesThis 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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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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Ingredients
Directions
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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