Cardamom Marzipan Rice Pudding
An exotic take on rice pudding with just a hint of sweetness.
Ingredients
1 1/4 cups rice milk
2 tablespoons marzipan (about a 2-inche slice from a marzipan tube)
1/4 teaspoon salt
2 cups cooked long grain white rice
1/2 teaspoon ground cardamom
1/2 cup raisins
Instructions
In a medium pot, combine all ingredients and bring to a gentle simmer over medium heat.
Reduce to medium low, stirring occasionally, until most of the rice milk is absorbed (about 10 minutes).
Reduce to low and cook for an additional 5-10 minutes.
Remove from heat, cool completely, and refrigerate. If the pudding is too thick, add rice milk until the desired consistency is reached.
Cardamom Marzipan Rice Pudding
Ingredients
Instructions
- In a medium pot, combine all ingredients and bring to a gentle simmer over medium heat.
- Reduce to medium low, stirring occasionally, until most of the rice milk is absorbed (about 10 minutes).
- Reduce to low and cook for an additional 5-10 minutes.
- Remove from heat, cool completely, and refrigerate. If the pudding is too thick, add rice milk until the desired consistency is reached.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Northern Italy in a bowl! All you need is cream, lemon zest, lemon juice, some grated Parmesan, fresh basil and tagliolini (tajarin in Piedmontese) - a long, thin egg pasta, very traditional for the Piedmont region.