Combine the Rice, Milk, and Salt in a heavy-bottomed saucepan.
Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 45-50 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
Stir in the Sugar, Cardamom, and Rosewater. Continue to cook for 5 minutes, stirring constantly, until the sugar is dissolved.
Remove from heat and let cool slightly. Serve warm or chilled, garnished with Pistachios.
Ingredients
6
1 cup200 gShort-grain white rice
4 cups950 mLWhole milk
1/2 cup100 gHeavy cream
1/2 cup100 gGranulated sugar
1/2 tsp2.5 mLCardamom-ground
1 tbsp15 mLRosewater
1/4 tsp1.25 mLSalt
1/4 cup30 gPistachios-chopped
Equipment
Heavy-bottomed saucepan
Measuring cups and spoons
Whisk
Instructions
Rinse the Rice until the water runs clear.
Combine the Rice, Milk, and Salt in a heavy-bottomed saucepan.
Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 45-50 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
Stir in the Sugar, Cardamom, and Rosewater. Continue to cook for 5 minutes, stirring constantly, until the sugar is dissolved.
Remove from heat and let cool slightly. Serve warm or chilled, garnished with Pistachios.
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