Rice Pudding


1/2 cup Basmati rice

2 1/2 cups milk

1/4 cup evaporated milk

1 tbsp half/half

1/3 cup brown sugar

1 tbsp honey

2 tsp vanilla extract

1/8 tsp almond extract

2 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp  ground cardamom


Rinse rice before combining with 2 1/2 cups of milk in medium pot.  Leave pot uncovered, and simmer over low heat, stirring occasionally to prevent milk from scorching.  Simmer about 25 min until rice is soft but still slightly chewy.  In a separate bowl, whisk together evaporated milk, half & half, and almond and vanilla extracts.  Slowly add to rice mixture, and stir.  Allow to simmer for another few minutes until thickened (do not overcook or allow rice to become too soft or “mushy”)  Remove from heat–add brown sugar and honey while still warm.  Stir in cinnamon and nutmeg, and sprinkle with extra if desired.  Serve warm or cold (if serving cold, refrigerate for a few hours before serving, until pudding is somewhat firm)


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