Creamy Cardamom Rice Pudding
4 cups milk
1/3 cup long-grain rice
1/3 cup sugar
5 cardamom pods
1/2 tsp salt
2 large egg
1/3 cup heavy or whipping cream
In 5-quart Dutch oven, heat milk, rice, sugar, cardamom and salt to boiling over medium/high heat, stirring occasionally. Reduce heat to low; cover and simmer 1 hour stirring occasionally.
In medium bowl, whisk egg with cream. Gradually whisk in 1 cup hot rice pudding. Return mixture to dutch oven; cook over low heat, stirring constantly, 3 minutes, or until mixture just begins to bubble. Pour into serving bowl. Serve warm, or cover and refrigerate to serve cold later.
Servingsno serving information available
no nutrition information available
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