This aromatic rice pudding transforms leftover rice into an elegant dessert. The fragrant cardamom and local maple syrup create a sophisticated flavor profile that works equally well for breakfast or dessert.
Ingredients
- 1 cup White Basmati Rice
- 2 cups water
- 2 cups whole milk
- 1/3 cup TN Maple Syrup
- 1 teaspoon Cardamom Pods, crushed
- 1/4 teaspoon Celtic Sea Salt
- 1/2 teaspoon Vanilla Extract
- 1/3 cup Thompson Raisins
- 2 tablespoons Sliced Blanched Almonds
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Cook basmati rice in water according to package directions until tender, about 18 minutes. Drain any excess water.
- In a heavy-bottomed saucepan, combine cooked rice, milk, maple syrup, crushed cardamom pods, and salt.
- Bring to a gentle simmer over medium-low heat, stirring frequently. Cook for 20-25 minutes until thick and creamy.
- Remove from heat and stir in vanilla extract and raisins. Let stand for 5 minutes.
- Remove cardamom pods if desired. Serve warm topped with sliced almonds.
Notes
- Use Brown Basmati Rice for a nuttier flavor and more nutrition.
- Replace cardamom with Ceylon Cinnamon for a classic version.
- Try Dried Cranberries or Medjool Dates instead of raisins.
- Pudding will thicken as it cools. Thin with milk when reheating if desired.
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