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  • Indian
Yield: 8 servings


  • ½ c basmati rice
  • 4 c milk
  • 1 tsp whole cardamom
  • ¼ c slivered almonds (optional)
  • ½ c water
  • ½ c sugar


Rinse the rice in water until it runs clear, and drain.
Soak the rice in water for half an hour.
Boil the rice in the same water until it dries up.
Add the milk and simmer on low for about 20 minutes, scraping the sides and bottom and stirring frequently.
Add the sugar, and cook for another 40 minutes, continuing to stir and scrape.
Once it starts getting creamy, add the cardamom pods and cook another 20 minutes.
Remove from heat and remove the cardamom pods.
Put into individual dishes and sprinkle the almonds on top.

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