Jasmine Rice Pudding with Cashews
Jasmine rice gives this creamy pudding a lightly floral and subtle nutty fragrance and flavor. You can serve the pudding warm, room temperature or chilled. If you prefer rice pudding with a looser consistency, feel free to thin it with additional whole milk after it chills.
tablespoons (½ stick) salted butter
cup jasmine rice, rinsed
01In a large Dutch oven over medium, melt the butter. Add the rice and cook, stirring occasionally, until lightly browned at the edges, 2 to 3 minutes. Stir in the cardamom and salt, then cook until fragrant, about 30 seconds. Pour in the milk, bring to a simmer and cook, uncovered, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer, until the rice is tender and the mixture is creamy, 20 to 25 minutes.
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