Rice Pudding

By SkyeCooks

Closest recipe found to one from Aunt Lisa's school. Should prolly add sugar.

For a creamier consistency, you may use 2 cups of milk and 2 cups of cream or half and half.

Ingredients

• 1 cup rice
• 2 cups water
• 4 cups milk
• 1/2 to 1 cup rose water
• 1/4 tsp cardamom
• salt

Details

Adapted from mypersiankitchen.com

Preparation

Step 1

Wash rice and cook with 2 cups of water and a pinch of salt for about 20 minutes.
Add 4 cups of milk and cook on low for 1 hour. Occasionally, stir the pot to make sure that the bottom does not stick.
After one hour the rice and milk will thicken into a pudding consistency. Add rosewater and cardamom and let cook for a few more minutes.
Place in a large bowl, or several small bowls, let cool to room temperature then refrigerate.