Basmati Rice Pudding




1 gal. milk
1 qt. half and half
10 oz. Basmati rice, rinsed in cold water and drained
10 oz. sugar
2 pods cardamom half-opened
1/2 tsp. cardamom


Combine all ingredients into a heavy dutchoven. Cook on medium-high until boiling, stirring often to prevent sticking, then reduce to med-low and stir for 2 hours. You may need to lower the temperature lower as ranges vary.

Add cardamom a little at a time as this is a powerful spice.

Have a large glass bowl ready. Cover bowl with plastic wrap letting the wrap touch the pudding to prevent a 'scum'. Refrigerate overnight if possible.

Author's Comments

This is very rich which means small servings. This recipe will feed many; not quite a cast of thousands.

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