Cardamom rice pudding
The first thing I learned to make without asking. It wants low heat and a long book.
Ingredients
- ½ cup short-grain rice
- 4 cups whole milk
- ⅓ cup sugar
- 8 cardamom pods, cracked
- 1 strip of orange peel
- pinch salt
- to finish pistachios, rosewater if you like it
Method
- Rinse the rice until the water runs nearly clear. Put it in a heavy pot with the milk, cardamom, orange peel, and salt.
- Bring to the edge of a simmer, then lower the heat as far as it will go. Stir every few pages. Do not walk away for a chapter.
- After forty minutes or so the rice will have given up and the milk will have thickened. Add the sugar and cook ten minutes more.
- Fish out the peel and pods. Spoon into bowls warm, or chill overnight if you have the patience. Scatter pistachios over the top.
✳
If it catches on the bottom, it was the book's fault.
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