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.
Incredible! Honestly one of the best rice puddings I've ever tasted.
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