Cardamom Rice Pudding (Payasam)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup raisins
- 1/2 cup sliced almonds
- 6 cups whole milk
- 1/2 teaspoon ground cardamom
- Carbohydrate 55 g(18%)
- Cholesterol 22 mg(7%)
- Fat 10 g(16%)
- Fiber 1 g(5%)
- Protein 8 g(17%)
- Saturated Fat 5 g(23%)
- Sodium 117 mg(5%)
- Calories 345
Preparation Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes. Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed. Stir almond mixture into rice pudding and serve warm. Cooks' Notes:•Indian ingredients can be mail-ordered from Kalustyans.com. •Rice pudding can be made 1 day ahead and chilled. Reheat, thinning with warm milk, before serving.
Preparation Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes. Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed. Stir almond mixture into rice pudding and serve warm. Cooks' Notes:•Indian ingredients can be mail-ordered from Kalustyans.com. •Rice pudding can be made 1 day ahead and chilled. Reheat, thinning with warm milk, before serving.
