This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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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