Creamy Rice Pudding Infused With Orange Blossom Water & Cardamom

• 1 cup Basmati Rice, Cooked
• 2 cups Whole Milk
• 1/2 cup Heavy Cream
• 1/4 cup Sugar
• 1/4 teaspoon Ground Cardamom
• 1 teaspoon Orange Flower Water
• 1 handful Toasted & Chopped Pistachios

1. Please Note: I found that cooked basmati rice makes the process much easier & the process is much quicker.rnrn In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins comes to boil.
2. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
3. Increase the heat to medium, add the heavy cream, sugar, orange blossom water and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes.
4. Once the mixture just begins to thicken, remove from the heat and transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the rice pudding.
5. Serve chilled with the toasted pistachis topping. I used my Turkish Chai glasses to serve the rice pudding which I bought from the Grand Bazaar in Istanbul.

basmati rice, milk, heavy cream, sugar, ground cardamom, orange flower, handful

Taken from food52.com/recipes/7435-creamy-rice-pudding-infused-with-orange-blossom-water-cardamom (may not work)