Indian Rice Pudding With Cardamom

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“This recipe is very similar to one served in a local (Chicago suburbs) Indian restaurant. It was published in the Chicago Tribune on 5/2/99.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring milk& cream to boil over low heat.
  2. Add rice; simmer 1 hour- or until rice is cooked& milk has reduced& thickened.
  3. Stir in sugar, cardamom& coconut.
  4. (Will keep 5 days in refrigerator).
  5. Serve warm or cold, garnished w/raisins& almonds.

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