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.
—ChrisandAmy
Ingredients
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2 cups
steamed white rice
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1/2 cup
sugar
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1 1/2 cups
lowfat milk
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1 1/2 tablespoons
rose water
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2
cardamom pods
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2 tablespoons
slivered almonds or shelled pistachios
Directions
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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.
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Reduce heat to a low simmer and cook for 35 minutes, continuing to stir often.
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Pour into desired serving dishes and allow to cool. Cover and refrigerate. When chilled, garnish with slivered almonds or shelled pistachios and serve.
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