Jan 19 2009
Aromatic Basmati Rice & Pudding
This is a wonderful fragrant rice to serve alongside any dish, but especially Indian cooking.
- 1.5 cups basmati rice
- 2 cups water
- 3 cardamom pods
- 2 whole cloves
- 1/2 cinnamon stick (or ground cinnamon)
Wash the rice thoroughly. Put it into the rice cooker with the water and spices and let it soak for 30+ minutes. Cook it until the water has all evaporated off.
That was easy.
If you want rice pudding, however, keep some of it aside. In a heavy-bottomed pot warm some heavy cream until it almost begins to curdle. Add vanilla extract, the rice and some strongly brewed chai. Boil down until it gets to the consistency you want – some like it thicker, some thinner. I usually add some dried fruit and slivered almonds to it also. Golden raisins are good, as are cranberries or cherries.
Ta-da – dessert is served as well!
Stumble It!
