Ingredients
250 g round grain rice
500 ml water
500 ml whole milk
400 ml heavy cream 35%
200 g granulated sugar
cardamom, 6 seeds
2 stick(s) cinnamon
cinnamon
cinnamon, ground
Execution Method
TIP
While you are cooking, check off the steps you complete and follow the recipe without getting lost.
Directions
Let's get cooking...
In a pot, add the rice, water, milk and heavy cream.
In a small food processor, beat the granulated sugar and 6 cardamom seeds. Beat for 1 minute, until the seeds are finely ground.
Add the aromatic mixture to the pot.
Stir and add the cinnamon sticks.
Place the pot over medium heat and bring to a boil.
Lower heat and simmer for 20-25 minutes stirring continuously. It is important to stir continuously so that the rice doesn’t stick to the bottom of the pot.
As soon as it comes to a boil, lower heat to medium-low.
The longer you stir the more the mixture will thicken.
As soon as the rice begins to thicken, remove from heat, remove lid and allow it to rest for 5 minutes.
You can serve it warm or cold. If you like it cold, refrigerate to chill.
To serve your rice pudding in the traditional Greek way, sprinkle with a generous amount of ground cinnamon.
