Cooking Contest- Cardamom Rice Pudding

Cardamom Rice Pudding

by Charlie Ahmad

• 2/3 cup un cooked basmati rice
• 5 cup whole milk
• 1/4 cup heavy cream
• 3/4 cup coconut milk
• 1/2 cup sugar + a little more if needs it when finished
• 5-6 whole cardamom pods

1. Mix milk, cream and coconut milk with sugar and cardamom and bring to a boil.
2. Add rice and reduce to simmer, stir constantly (this is the ‘love’) until most of the liquid is absorbed and the rice is tender (about 45 min to an hour).
3. Remove cardamom pods which should float to top.
4. Let cool or refrigerate overnight before serving.