Bombay Dream Rice Pudding

• 1 cup Mahatma(R) or Carolina(R) Basmati Rice
• 4 cups water
• 3 cups milk
• 1/2 teaspoon ground cardamom
• 1/2 cup sugar
• 1 can (4 oz.) evaporated milk
• 1/2 cup pistachios, toasted and chopped fine
• fresh mint sprigs for garnish (optional)

1. Place the rice and 4 cups of water in a non-stick saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Drain the excess water from the rice and return rice to the saucepan and add the milk and sugar. Cook over low heat for 40 minutes. Stir in the ground cardamom and the evaporated milk and cook 5 more minutes. Stir in pistachios. Pudding will thicken as it cools. Serve in dessert bowls and garnish with fresh mint sprigs, if desired.
2. 431 /serving
3. 9 g
4. 5 g
5. 0 g
6. 34 mg
7. 123 mg
8. 82 g
9. 1 g
10. 11 g

basmati, water, milk, ground cardamom, sugar, milk, pistachios, mint sprigs

Taken from www.myrecipes.com/recipe/bombay-dream-rice-pudding-0 (may not work)