Indian Rice Pudding

Ingredients

• Rice Basmati

  Compliments

  ½ cup or 45g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  6 cup or 1.46kg

• Cardamom

  Spices

  1 tsp, ground or 2g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Vanilla extract

  1 tsp or 4g

• Pistachio nuts

  Nuts, raw

  3 tbsp or 23g

Directions

1. In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly to prevent the milk from burning.
2. Reduce the heat to maintain a gentle simmer and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk reduced by half to a porridge-like consistency.
3. Add the sugar, vanilla, and pistachios. Stir well and turn off the heat. Serve warm or chilled, garnished with extra pistachios if desired.