Yield: Yields 4 cups
Servings: 6 to 8
Many cultures have a traditional rice pudding, and this version from India is ultrarich and creamy, thanks to its unusual cooking method: The milk is reduced and thickened before the rice is added. Cinnamon, cardamom, and jaggery (raw cane or palm sugar) add wonderful aromatic notes; brown sugar is a good substitute for the jaggery, if you can’t find it. Because this dish is so rich, servings should be small.
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Incredible! Honestly one of the best rice puddings I've ever tasted.
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