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Categories:Viewed: 13 - Published at: 5 years ago
Ingredients
- 1/2 cup gobindavog or basmati rice (see note)
- 8 cups milk, plus more if necessary
- 5 inches cinnamon stick, broken into several pieces
- 4 green cardamom pods
- Generous pinch of salt
- 6 tablespoons palm sugar or brown sugar, or more to taste (see note)
Method
- Wash rice until the water runs clear, then drain in a sieve.
- Spread on a towel and use a rolling pin to break the rice into smaller pieces.
- You do not want a mush, or evenly sized pieces.
- Set aside in sieve to dry.
- Meanwhile, place milk in a large, heavy pot and bring to a boil, stirring occasionally with a wooden spoon, then lower the heat until milk is barely simmering.
- Add the cinnamon and cardamom.
- Cook 45 minutes or until the milk has reduced to about 6 cups; stir frequently to prevent sticking and to prevent a skin from forming on the surface.
- (If a skin does form, stir it back in.)
- Add rice and salt and continue to cook over low heat, stirring, until rice is tender, 35 to 40 minutes.
- As it cooks, the mixture will thicken; if the rice is not yet cooked and the mixture is very thick, add more milk.
- When rice is very soft but not mushy, add sugar and stir to dissolve.
- Cook 5 minutes, then taste for sweetness; add more sugar if you wish.
- Remove cinnamon and cardamom.
- Serve warm or at room temperature.
