Stovetop Rice Pudding With Vanilla & Cardamom
This stovetop rice pudding is a fragrant, creamy dessert is good served warm on colder evenings. Discover here how to create this rice pudding with a cardamom pop of flavor.
Ingredients
- 3/4 c uncooked rice any rice will do, but medium grain will make a creamier pudding
- 1/4 c granulated sugar
- 2 T honey raw, preferably
- ½ t of salt
- 4-1/2 c whole milk
- 2 egg yolks
- 1 t ground cardamom
- 1 t pure vanilla extract
- Garnish: dried fruit fresh fruit, slivered almonds, toasted walnuts or dash of mace
Instructions
- In a 4 quart saucepan, bring milk, rice, salt, and cardamom to a boil, stirring continuously to keep it from sticking to the pan.
- Reduce heat to low. Cover the pot and simmer for about 15 minutes, occasionally stirring until the rice is soft.
- In a separate bowl, separate then whisk the egg yolks, vanilla extract, and sugar together.
- Drizzle this egg mixture into the hot rice, stirring constantly. Simmer until thick enough to coat the back of a spoon.
- Add salt to taste and transfer the cooked pudding into your serving dishes afterward.
- Serve warm or chill for three hours and serve cold. Garnish as desired before serving.
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