If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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