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

  1. 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.
  2. 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.)
  3. 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.
  4. 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