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Method
Wash the rice and boil in
the water over medium heat for 5 to 6 minutes, until the rice is one quarter
done. Drain in a colander. In a saucepan, bring the milk and cardamom
pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes,
until the rice is soft and the milk is very thick. Stir occasionally at
first and then constantly when the milk begins to thicken, to prevent
the ingredients from sticking to the bottom of the pan. Add the sugar,
almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring
constantly. Remove from the heat and set aside. Remove the cardamom pods
from the pudding and sprinkle with the rose water. Serve warm or chilled
in dessert bowls.
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