Author Notes: A night of Chinese take-out left us with a full pint of leftover steamed white rice. We didn't want it to go to waste, so we decided to use it to make rice pudding - just enough for two. Rose water and cardamom added a bit of Middle-Eastern flair, making what could have been a boring, old-fashioned pudding into a rich, creamy, exotic dessert.
cups steamed white rice
cups lowfat milk
tablespoons rose water
tablespoons slivered almonds or shelled pistachios
- Place steamed rice, sugar, milk, rose water and the seeds from the cardamom pods in a medium sauce pan and bring to a boil over medium heat, stirring often.
- Reduce heat to a low simmer and cook for 35 minutes, continuing to stir often.
- Pour into desired serving dishes and allow to cool. Cover and refrigerate. When chilled, garnish with slivered almonds or shelled pistachios and serve.
- This recipe was entered in the contest for Your Best Pudding
- This recipe was entered in the contest for Your Best Recipe with Cardamom