- 0.75 cup rice or 150 g, Egyption
- 0.5 teaspoon Salt
- 5 whole cardamom pods
- 1 cinnamon stick
- 2.5 cups milk or 600 g
- 3 tablespoons Sugar
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 1 egg, beaten
- 10 g lemon zest, zest of 2 lemons
- 2 cup sultana or 100 g, soaked in warm water for 2 hours
Cardamom Rice Pudding
INGREDIENTS
Cardamom Rice Pudding with
Cardamom Rice Pudding with 
- 0.75 cup rice or 150 g, Egyption
- 0.5 teaspoon Salt
- 5 whole cardamom pods
- 1 cinnamon stick
- 2.5 cups milk or 600 g
- 3 tablespoons Sugar
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 1 egg, beaten
- 10 g lemon zest, zest of 2 lemons
- 2 cup sultana or 100 g, soaked in warm water for 2 hours
NUTRITIONAL INFORMATION
Cardamom Rice Pudding with
Cardamom Rice Pudding with
- Energy 387.448 (Kcal)
- Protein 9.69923 (g)
- Carbohydrate 69.91 (g)
- Total Fat 8.26493 (g)
HOW TO PREPARE
Cardamom Rice Pudding with
Cardamom Rice Pudding with
1
In a saucepan, cook the rice with the salt, cardamom pods, cinnamon stick and 1 cup of the milk until they boil, then simmer for 15-20 minutes until most of the milk is absorbed.
2
Mix the remaining amount of milk with the cooked rice, in addition to the sugar and half the quantity of NESTLÉ Sweetened Condensed Milk and boil for another 12 minutes until the rice is well cooked.
3
Stir in the beaten egg rapidly over the mixture until it curdles well, then take the pan off the heat and add the remaining NESTLÉ Sweetened Condensed Milk, lemon zest and raisins. Stir well, pour into a bowl and cover it with a piece of plastic wrap directly to avoid a layer from forming on top.
REVIEWS
Cardamom Rice Pudding with
