Rice Pudding

• 3 3/4 cups whole milk
• 1 cup basmati rice
• Seeds from 4 green cardamom pods (optional)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 6 tablespoons sugar
• 2 egg yolks
• 2 tablespoons cornstarch

1. 1 In a large saucepan, combine 3 1/2 cups of the milk with the rice, cardamom (if using), salt, vanilla, and sugar. Bring to a boil.
2. 2 Reduce heat to medium and continue cooking, stirring occasionally, until the rice is cooked and the milk has begun to thicken, about 40 minutes.
3. 3 In a small bowl, whisk together the egg yolks, cornstarch, and the remaining milk.
4. 4 Slowly stir the mixture into the rice. Reduce heat to low and continue cooking, stirring constantly, until the texture turns creamy, about 1 minute.
5. 5 Remove the pudding from heat and pour it into 4 serving dishes. Chill them in the fridge, covered, for at least 2 hours before serving.

milk, basmati rice, green cardamom, salt, vanilla, sugar, egg yolks, cornstarch

Taken from www.epicurious.com/recipes/food/views/rice-pudding-354352 (may not work)