Milky Rice Pudding
6 ounces basmati rice
4 cups whole milk
6-8 tablespoons sugar
1/2 teaspoon green cardamom seeds, crushed
3 tablespoons rosewater
Handful of shelled pistachios, coarsely chopped
Wash the rice and leave to soak for 30 minutes. Rinse until the water runs clear, then drain. Put rice and 1 cup cold water in a blender and process for about 3 minutes, or until the liquid becomes milky and the rice turns paste-like (this may take a few minutes depending on the variety of the rice).
Warm the milk in a casserole dish, then add sugar. Stir with a wooden spoon over high heat until bubbles form at the side of the pan, then reduce the heat and simmer for about 1 minute. Add the blended rice and cook for about 20 minutes; as you stir, the mixture will thicken and you will feel resistance. Test the rice to see if it is cooked — it should be al dente.
Add another 1 cup boiling water, stir in the cardamom seeds and the rosewater, and simmer over lowest heat for a few minutes more.
Remove from heat. Pour into bowls and allow to cool to room temperature before chilling in the refrigerator. Serve the rice pudding sprinkled with the chopped pistachios.
Makes 6 servings.
From “Cardamom and Lime; Recipes from the Arabian Gulf,” by Sarah Al-Hamad