Vanilla Cardamom Rice Pudding – Ruz b Haleeb

Ingredients:
½ cup short grain rice (I find Asian rice, Arborio rice, or Valencia rice work best)
3 cups milk *See notes
¼ cup sugar
¼ teaspoon cardamom or cinnamon
1 teaspoon vanilla extract or vanilla bean paste

Directions:
In a medium saucepan, bring the milk to a light boil. Add in the rice and lower the heat to medium low.

Let the rice cook and soak up the milk for about 20 minutes, stirring frequently to be sure the rice does not stick to the bottom of the pot.

Once the rice has cooked through and softened and the milk has thickened, add in the vanilla extract or paste, the sugar and either the cardamom or cinnamon. Let cook an additional 5 minutes and stir so all the flavors are combined.

Remove from heat and serve immediately or let cool and refrigerate, covering the top of the rice pudding with plastic wrap to prevent a film from forming.

Notes:
*Freezing instructions: Freeze in individual portions until ready to use. Let thaw in fridge overnight and enjoy! Sahtein!
*I use whole milk, but feel free to use a non dairy milk of choice. You may need to add a thickener like corn starch while the milk is still cold to achieve the same texture.

Vanilla Cardamom Rice Pudding – Ruz b Haleeb

It is customary to eat it cold BUT it tastes great warm too!

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Course Dessert

Ingredients

  

• ½ cup short grain rice I find Asian rice, Arborio rice, or Valencia rice work best
• 3 cups milk *See notes
• ¼ cup sugar
• ¼ teaspoon cardamom or cinnamon
• 1 teaspoon vanilla extract or vanilla bean paste

Instructions

 

• In a medium saucepan, bring the milk to a light boil. Add in the rice and lower the heat to medium low.
• Let the rice cook and soak up the milk for about 20 minutes, stirring frequently to be sure the rice does not stick to the bottom of the pot.
• Once the rice has cooked through and softened and the milk has thickened, add in the vanilla extract or paste, the sugar and either the cardamom or cinnamon. Let cook an additional 5 minutes and stir so all the flavors are combined.
• Remove from heat and serve immediately or let cool and refrigerate, covering the top of the rice pudding with plastic wrap to prevent a film from forming.

Notes

*Freezing instructions: Freeze in individual portions until ready to use. Let thaw in fridge overnight and enjoy! Sahtein!
*I use whole milk, but feel free to use a non dairy milk of choice. You may need to add a thickener like corn starch while the milk is still cold to achieve the same texture.

Keyword Vanilla Cardamom Rice Pudding – Ruz b Haleeb