Basmati Rice Pudding

• 1 gal. milk
• 1 qt. half and half
• 10 oz. Basmati rice, rinsed in cold water and drained
• 10 oz. sugar
• 2 pods cardamom half-opened
• 1/2 tsp. cardamom

1. Combine all ingredients into a heavy dutchoven.
2. Cook on medium-high until boiling, stirring often to prevent sticking, then reduce to med-low and stir for 2 hours.
3. You may need to lower the temperature lower as ranges vary.
4. Add cardamom a little at a time as this is a powerful spice.
5. Have a large glass bowl ready.
6. Cover bowl with plastic wrap letting the wrap touch the pudding to prevent a 'scum'.
7. Refrigerate overnight if possible.

milk, basmati rice, sugar, cardamom

Taken from www.foodgeeks.com/recipes/887 (may not work)