Creamy Basmati Rice Pudding
- 3/4 cup basmati rice
- 4 cardamom pods, crushed
- 1/2 teaspoon salt
- 1 cup whipping cream
- 1/3 cup sugar
- 8 ounces mascarpone
- 1/4 teaspoon rose water (optional; see notes)
- Chopped pistachios
- In a 2- to 3-quart pan over high heat, bring rice, cardamom, salt, and 1 1/2 cups water to a boil. Lower heat to maintain a simmer, cover, and cook until water is absorbed and rice is tender, 20 to 25 minutes. Fluff with a fork, cover, and let cool to room temperature. Discard cardamom pods.
- In a bowl, combine cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.
- Stir in rice. Spoon into eight bowls or dessert glasses. Cover and chill until cold, at least 1 hour. Just before serving, sprinkle with chopped pistachios.
basmati rice, cardamom pods, salt, whipping cream, sugar, mascarpone, water, pistachios
Taken from www.myrecipes.com/recipe/creamy-basmati-rice-pudding (may not work)