Sunday, 10 March 2013

Slow Sunday - Cinnamon Cardamom Basmati Rice Pudding

After waking up disoriented due to the daylight savings time change, I knew it would be another slow weekend morning. I was craving something creamy, warm and satisfying. Why not rice pudding? This is a simple recipe which is great for breakfast, but would also work as a dessert.

Cinnamon Cardamom Basmati Rice Pudding

*Recipe adapted from Canadian Living

2 tablespoons of butter
1/2 cup basmati rice
5 cardamom pods
1 cinnamon stick
2 1/2 cups 2% milk
2 tablespoons sugar
1 orange supremed
ground cinnamon 

In a medium sauce pan, melt the butter and add in the rice cardamom pods and cinnamon stick. Coat the rice and spices with the butter. Add in the milk and sugar and stir. Bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer, stirring quite often. The rice will be cooked when most of the milk has been absorbed. I personally like my rice pudding less thick. Serve with supremed oranges on top with some ground cinnamon to taste. 


-Tina (Turnip)

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