Name: Creamy Cardamom Rice Pudding
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4 Servings
Cuisine: American
Ingredients: Crusty french loaf dough; White corn meal; Potato Tots; Kellogg's Special K Cinnamon Pecan; Low Fat Beef Bologna; Ocean Spray Pomegranate

Recipe

Creamy Cardamom Rice Pudding

Sunday Table

Ingredients

Warning0 allergens identified

Instructions

Combine the milk, sugar, salt, cardamom, and rice in a medium saucepan. Bring to a gentle boil over medium-low heat, stirring to prevent burning.

Then, reduce the heat to a gentle simmer. Cook, stirring very often, until the rice is tender and the pudding is the consistency of yogurt, about 50-55 minutes.

Remove the pan from the heat and stir in the vanilla bean paste or extract.

Serve the pudding warm, or let it cool and store it in an airtight container. Refrigerate until chilled and serve with any of your favorite toppings.

Video Tutorial Bite Tutorial

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Tips & Tricks (5)

Cardamom Grinding Technique 🌿
Freshly grind whole cardamom pods just before use to release their most intense, aromatic flavors and ensure maximum fragrance in your rice pudding.
Rice Texture Mastery 🍚
Choose short-grain rice like Arborio for a creamier, more luxurious pudding texture that absorbs liquid more effectively and creates a silkier consistency.
Slow Simmer Secret 🔥
Use a heavy-bottomed pot and maintain a gentle, low simmer to prevent scorching and ensure even, creamy heat distribution throughout the pudding.
Milk Fat Balance 🥛
Mix whole milk and heavy cream for the perfect balance of richness - aim for a 3:1 ratio to achieve optimal creaminess without being overly heavy.
Cooling Technique ❄️
Let the pudding cool at room temperature for 30 minutes before refrigerating to prevent condensation and maintain a smooth, consistent texture.