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Serve this cardamom-infused rice pudding in martini glasses for a sophisticated presentation.
Makes 8 (1/2-cup) servings.
Prep Time: 10 minutesCook Time: 35 minutesRefrigerate Time: 2 hours
For 1 serving Calories: 189Sodium: 85mgFat: 5gCarbohydrates: 30gCholesterol: 13mgFiber: 1gProtein: 6g
2/3 cup jasmine rice5 cups milk1/2 cup sugar2 tablespoons flaked coconut6 McCormick® Gourmet Collection Whole Cardamom Pods2 teaspoons McCormick® Pure Vanilla Extract2 tablespoons toasted sliced almonds2 tablespoons raisins
1. Mix rice and milk in medium saucepan. Bring to boil on medium-high heat, stirring frequently. Reduce heat to low; simmer 30 minutes or until rice is tender and creamy, stirring frequently.
2. Stir in sugar, coconut, cardamom and vanilla. Pour into bowl. Cover surface with plastic wrap.
3. Refrigerate 2 hours or until ready to serve. Remove cardamom pods. Sprinkle with almonds and raisins before serving.
Make Ahead: Prepare up to 2 days ahead. Cover. Refrigerate until ready to serve.
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