Yield
Makes 4 servings (about 5 cups)

How to Make It

Step 1

Bring rice and 4 cups water to a boil in a large saucepan over medium-high heat; reduce heat to low, and simmer, uncovered, 20 minutes. Drain rice, and return to saucepan.

Step 2

Stir milk and sugar into rice. Cook, uncovered, over low heat 40 minutes. Stir in evaporated milk and ground cardamom. Cook 5 minutes. Remove from heat. Stir in pistachios.

Step 3

Spread pudding into a 13- x 9-inch baking dish. Cover and chill 1 to 24 hours. Serve in dessert bowls. Garnish, if desired.

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