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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.
8
Servings
Tip
Don’t use a strong-flavored honey, such as buckwheat or lavender, as it will overpower the delicate flavor of the jasmine rice. We liked the mild floral notes of orange blossom honey. Don't use low-fat milk; it will curdle with cooking.
1 hour
Plus chilling
Ingredients
-
4
tablespoons (½ stick) salted butter
-
1
cup jasmine rice, rinsed
Directions
-
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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