How to make it

  • In a saucepan, warm milk. Dissolve sugar in it, and remove from heat. Stir in ground cardamom.
  • Saute the rice in butter until it turns translucent, approximately 2 minutes over medium-high heat.
  • Turn the heat down to medium-low. By 1/2 cups, add the milk, stirring until it is absorbed. As the rice cooks, it will take longer and longer for the milk to be absorbed.
  • If the rice grains are not tender by the time the milk is gone, add more milk and continue process under they are. (It's OK to add it straight from the carton.)
  • Adjust sweetening to taste.
  • Serve warm or cold, garnished with a spoonful of crushed almonds, if desired.

Reviews & Comments 4

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  • vvskgn 11 years ago
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  • mellian 11 years ago
    I love this stuff!
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  • jaeleepoms 11 years ago
    Adding this to my list as well! My husband LOVES this dish. I tend to go for the one that also has the carrots in it. :) Hmm, I foresee an Indian-themed dinner coming up...
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  • edensong 11 years ago
    Another to add to my "try out" list.
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