dimanche, avril 04, 2010

cardamom and orange blossom water rice pudding

This variation on the traditional Persian version (which uses rose water) pairs the delicate flavor of orange blossoms with the seductive flavor of green cardamom.

Orange blossom water is available at Middle Eastern food markets.

1 cup rice (we used sticky rice)
4 cups milk
2 cups water
2/3 cup sugar
3 TBSP orange blossom water
2 green cardamom pods, seeds only - ground

  1. Bring rice, milk, and water to a boil in a large heavy saucepan, then reduce heat.
  2. Simmer for two hours, stirring occasionally to prevent sticking. Most of the liquid will be absorbed, but the texture should be slightly soupy.
  3. Stir in the sugar, the orange blossom water, and cardamom.
  4. Cook, stirring, for another five minutes. Transfer to a serving dish and let cool to room temperature.
Adapted from Under the High Chair: Cardamom and Rose Water Rice Pudding

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