So, I have some extra Basmati rice and I looked up some recipes to use it. I came across this nice rice pudding recipe. I didn't take a picture... well because... it just doesn't photograph well. :D I got the recipe from "The Daily Green" but I made a few changes to it.
Basmati Rice Pudding
3/4 c Basmati rice
1 tsp salt
4 c milk
1/2 c sugar
1 slightly slightly heaping tablespoon cornstarch
1 1/2 tbsp vanilla extract
1/4 tsp ground cardamom (I didn't have cardamom, so I used cinnamon and allspice)
1. Combine 1.5c water, the rice, and the salt in a saucepan and bring to a boil. Cover and simmer over very low heat ~ 8-9mins, until most of the water is absorbed. Check frequently and stir to make sure it doesn't stick.
2. Add 3 c of milk and the sugar. Continue simmering on very low heat for an additional 20-25 minutes, until the rice is soft and most of the milk is absorbed. You want a spongy texture. Remove the rice from the heat.
3. Pour 1/4 c of the of the remaining milk into a bowl and whisk in the cornstarch to dissolve. Add the vanilla extract and cardamom (I used cinnamon and allspice). Pour the cornstarch-milk mixture along with the remaining 3/4c milk into the hot pudding and stir to combine.
1 day ago