Rice pudding with cardamon and rosewater

A wonderful desert that is easy to make and just perfect if you have some leftover rice. The taste is a delight, like walking in a scented garden.

IMG_6475

I used cooked rice with raisins. The raisins can be added during the preparation if you prefer, and dates as well.

For one cup of prepared rice with raisins:
1- Place the rice in a large pot and cover with milk. (I only use whole milk) Bring to the point of boiling, then lower the flame.
[At this point you can add some raisins and/or dates cut in small pieces.]
2- Add a pinch of salt, the seeds of seven cardamon pods and half a cup of brown sugar, or less if you prefer (you can always add some later). You can replace the brown sugar with honey as well (maple syrup might change the taste too much). Use less honey as it has a “sweeter” taste than brown sugar.
3- Mix from time to time while it cooks. Let it cook for about 20 minutes.
4- Add one tablespoon of rosewater at the very end and mix.

Place in the fridge. It should be eaten cold.

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