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Cooked by: Chef / Last Modified: 8/28/2008 / Number of Servings: 8 |
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Directions: Combine 1 cup milk, water, ginger, cardamom and cinnamon sticks in a medium
saucepan. Bring to a boil, then add rice and honey and stir well. Bring
mixture to a boil once more, then reduce heat to low and simmer until rice
is tender and liquid has been absorbed (about 20 minutes).
Stir in remaining milk, dates, honey and vanilla. Let cook for 10 minutes,
stirring frequently. When pudding has thickened slightly, transfer to
serving dishes and chill. To serve, garnish with fresh mint.
| Ingredients:
3 Cup(s) Low-fat milk or rice milk
1 Cup(s) Water
1 Teaspoon(s) Minced ginger
25 Cardamom pods
3 4-inch cinnamon sticks
1 Cup(s) Basmati or jasmine rice
1/4 Cup(s) Honey
1/3 Cup(s) Pitted dates, chopped
1 Teaspoon(s) Vanilla
8 Sprigs mint |
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