Bengali-Style Rice Pudding with Cardamom

Name: Bengali-Style Rice Pudding with Cardamom
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup short-grain rice; 2 cups whole milk; 1/2 cup heavy cream; 1/3 cup sugar; 1/2 tsp ground cardamom; 1/4 tsp ground cinnamon; 2 tbsp, slivered almonds; 1 tbsp ghee; a pinch saffron threads

A delicate rice pudding infused with cardamom and topped with roasted nuts for a fragrant, comforting dessert.

Cuisine: Indian

Category: Desserts

Prep: 10 minutes. Cook: 50 minutes.

Serves 4.

Ingredients

1/2 cup short-grain rice
2 cups whole milk
1/2 cup heavy cream
1/3 cup sugar
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
2 tbsp, slivered almonds
1 tbsp ghee
a pinch saffron threads

Instructions

Step 1: Rinse 1/2 cup short-grain rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups whole milk and 1/2 cup heavy cream. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking.
Step 2: Add 1/3 cup sugar, 1/2 tsp ground cardamom, and 1/4 tsp ground cinnamon. Reduce heat to low and simmer uncovered for 45-50 minutes, stirring every 10 minutes, until the rice is very tender and the mixture has thickened to a pudding consistency.
Step 3: While the pudding simmers, melt 1 tbsp ghee in a small skillet over medium heat. Add 2 tbsp slivered almonds and toast for 2-3 minutes until golden and fragrant, stirring constantly.
Step 4: Stir a pinch of saffron threads into the hot pudding mixture. Remove from heat and let cool for 10 minutes. Transfer to serving bowls, top with the toasted almonds, and serve warm or chilled.