Friday, June 10, 2005

Brown Rice Pudding with Cardamom and Dried Cranberries

Brown Rice Pudding with Cardamom and Dried Cranberries

1-1/2 cups water
3/4 cup dry brown jasmine rice
1/8 teaspoon salt
3/4 cup evaporated milk
2 teaspoons honey
1/4 teaspoon freshly ground cardamom
1/2 cup dried cranberries

In a medium saucepan, add water, rice and salt. Bring to a boil. Reduce heat, cover and simmer for 30-40 minutes or until most of the liquid is absorbed.

Mix in evaporated milk, honey and cardamom. Bring back to just boiling, reduce heat to a simmer and cook uncovered about 5 minutes until thick and creamy - make sure to stir often. Stir cranberries into the warm pudding right before serving.

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  1. Hi Joe,it's nice to see a dessert with indian flavour..we do make this a quite a lot,with more could even try with lentils like Mung dhal, as an add on too.

  2. Lera - Really? I can't wait to play around with it using different ingredients!