Ingredients
- ½ 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)
- Nutritional Information
Nutritional analysis per serving (6 servings)
305 calories; 10 grams fat; 6 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 0 grams dietary fiber; 29 grams sugars; 11 grams protein; 32 milligrams cholesterol; 189 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
- Gobindavog rice and palm sugar can be bought or ordered by mail from Kalustyan’s, 123 Lexington Avenue (28th Street), New York, N.Y. 10016; (212) 685-3451.
Dining and Cooking