Cardamom-scented Rice Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Canadian | Desserts | 6 | Servings |
INGREDIENTS
| 1/2 | c | Short-grain rice |
| 4 | c | Milk |
| 2 | Whole cardamom pods | |
| 1 | Small stick cinnamon | |
| 1/4 | t | Salt |
| 1/4 | c | Granulated sugar |
| 2/3 | c | Golden raisins |
| 1/2 | t | Vanilla |
INSTRUCTIONS
In top of double boiler, stir together rice, milk, cardamom, cinnamon and salt; cover and cook over simmering water, stirring occasionally, for 1 hour or until thickened. Remove cardamom and cinnamon. Stir in sugar and cook, covered, for 15 minutes longer. Remove from heat and stir in raisins and vanilla. Let stand for 30 minutes before serving. Makes about 6 servings. Source: Canadian Living Magazine ch. Posted to MM-Recipes Digest V3 #279 Date: Fri, 11 Oct 1996 14:13:00 -0400 From: Cindy J Hartlin <chartlin@total.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 220
Calories From Fat: 33
Total Fat: 3.8g
Cholesterol: 13mg
Sodium: 175.4mg
Potassium: 349.6mg
Carbohydrates: 42.5g
Fiber: 1.8g
Sugar: 26.1g
Protein: 6.9g