RECIPE
Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.Yield
8 servings (serving size: about 1/3 cup)
Ingredients
2/3 cup uncooked basmati rice
5 cups 2% reduced-fat milk
1/4 cup sugar
2 tablespoons flaked sweetened coconut
1/2 teaspoon ground cardamom
2 tablespoons sliced almonds, toasted
2 tablespoons raisins
Preparation
Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.
Nutritional Information
Calories:183 (20% from fat)
Fat:4.1g (sat 2.2g,mono 1.3g,poly 0.3g)
Protein:6.4g
Carbohydrate:31.6g
Fiber:0.8g
Cholesterol:11mg
Iron:0.7mg
Sodium:80mg
Calcium:191mg
Vietnamese cooking@home
by cooking lover
