AROMATIC RICE PUDDING FROM INDIA

Aromatic Rice Pudding From India image

Provided by Amanda Hesser

Time 1h30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1/2 cup gobindavog or basmati rice (see note)
8 cups milk, plus more if necessary
5 inches cinnamon stick, broken into several pieces
4 green cardamom pods
Generous pinch of salt
6 tablespoons palm sugar or brown sugar, or more to taste (see note)

Steps:

Wash rice until the water runs clear, then drain in a sieve. Spread on a towel and use a rolling pin to break the rice into smaller pieces. You do not want a mush, or evenly sized pieces. Set aside in sieve to dry.
Meanwhile, place milk in a large, heavy pot and bring to a boil, stirring occasionally with a wooden spoon, then lower the heat until milk is barely simmering. Add the cinnamon and cardamom. Cook 45 minutes or until the milk has reduced to about 6 cups; stir frequently to prevent sticking and to prevent a skin from forming on the surface. (If a skin does form, stir it back in.)
Add rice and salt and continue to cook over low heat, stirring, until rice is tender, 35 to 40 minutes. As it cooks, the mixture will thicken; if the rice is not yet cooked and the mixture is very thick, add more milk.
When rice is very soft but not mushy, add sugar and stir to dissolve. Cook 5 minutes, then taste for sweetness; add more sugar if you wish. Remove cinnamon and cardamom. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 6 grams, Sodium 192 milligrams, Sugar 25 grams