Posted by ehme on January 22nd, 2008 in desserts

 Print ME!

• 1 cup long-grain white rice
• 6 cups skim milk
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cardamom or cinnamon, plus more for garnish
• 1/2 cup golden raisins, plus more for garnish

Directions

1. In a large saucepan, combine rice and 5 cups milk; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until rice is tender, 15 to 17 minutes.
2. Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cardamom, and remaining cup milk. Slowly pour egg mixture into rice mixture; cook over medium-low, stirring constantly, until pudding coats the back of a spoon, 3 to 5 minutes.
3. Remove from heat; stir in raisins. Pour pudding into a 6-quart casserole dish or large bowl; let cool to room temperature. Cover and refrigerate at least 1 hour (or up to 3 days). Serve pudding garnished with more raisins and cardamom.

From Martha Stewart

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