A fragrant, cardamom-forward take on the classic South Asian vermicelli-rice pudding.

INGREDIENTS

  • 1 cup cooked rice or vermicelli
  • 2 cups milk
  • 3 tbsp sugar
  • 3 pods Balsam Cardamom, crushed
  • Chopped pistachios, to finish

METHOD

  1. Simmer the rice, milk, sugar, and crushed cardamom together over low heat for 15 minutes, stirring often.
  2. Remove the cardamom pods before serving.
  3. Top with chopped pistachios.

Fish out the whole pods before serving — biting into one whole is unpleasantly intense.