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Cardamom-Scented Rice Pudding

puddings

1/2 cup short-grain rice
4 cups milk
2 whole cardamom pods
1 small stick cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar
2/3 cup golden raisins
1/2 teaspoon vanilla

In top of double boiler, stir together rice, milk, cardamom, cinnamon and salt; cover and cook over simmering water, stirring occasionally, for 1 hour or until thickened. Remove cardamom and cinnamon. Stir in sugar and cook, covered, for 15 minutes longer. Remove from heat and stir in raisins and vanilla. Let stand for 30 minutes before serving.

Contributor: Canadian Living Magazine

Yield: 6 servings

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