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Print this Recipe    Rice Pudding 37

Basmati Rice Pudding

1 gallon milk
1 quart half and half
10 oz Basmati rice rinsed in cold water and drained
10 oz sugar
2 pods cardamom half opened or 1/2 tsp ground cardamom

Combine all ingredients into a heavy dutch oven. Cook on medium-high
until boiling, stirring often to prevent sticking, then reduce to
med-low and stir for 2 hours. You may need to lower the temperature
lower as ranges vary.

Add cardamom a little at a time as this is a powerful spice.

This is Very rich which means small servings. This recipe will feed
many; not quite a cast of thousands. Have a large glass bowl ready.
Cover bowl with plastic wrap letting the wrap touch the pudding to
prevent a 'scum'. Refrigerate overnight if possible.

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