Quickie Recipe: Basmati Rice Pudding

So last night I made a delicious dinner of rockfish with a brown butter/orange sauce, braised fennel, basmati rice scented with cardamom & orange and steamed shelled edamame. As I've stated in the previous post, it's hard to cook & take photos by myself. This was a new recipe too, so I wasn't sure exactly how it was going to turn out...well, I was pleased.

Well, my quickie recipe here stems from the left over basmati rice that I had made. It's a quick one so no need for extra photos here...



Start by placing whatever amount of rice you have into a saucepan (I had roughly 2 cups) and I just poured milk onto it until it was almost covered. (About 2 cups) I had some heavy whipping cream around so I splashed a tad of that in there too for richness. Added about 1/4 C of sugar, 1/4 tsp of freshly ground cardamom and a handful of raisins. (optional of course!)

Just simply heat the contents slowly while stirring occasionally so it doesn't burn on the bottom. You want to be sure the mixture gets creamy and the rice is nice and soft. This is different than regular basmati rice which I like to be a bit more on the firm side.

I garnished mine with clementine zest to bring out the already beautiful orange essence that I cooked into the rice in the first place. The citrus also cuts the richness & compliments the sweetness.



Hope you get a chance to try this one for yourself! Share with me your comments & how you like your rice pudding...

xo diane