|Cardamom and Lemon Rice Pudding|
I don't know if it was that my slow cooker is old, or that I used brown rice, but this was more soup than pudding, even after an extra hour on high. But after turning it off for a while the liquid was all absorbed and it was the rice pudding I know and love. No matter, this was REALLY good! I used cranberries instead of raisins for the tang. With the lemons left over, I juiced them, added an equal amount of water, sweetened it with Agave syrup (which is healthier than white sugar for diabetics and you use almost half as much) then brought it to a boil and simmered for a few minutes, before putting it in a jar in the fridge. Boy am I glad I did that because after a day the lemon flavour of the rice pudding was diminished and the syrup was absolutely fantastic on top.
|I never took another picture, but it did end up looking very rice pudding-ish.|
Cardamom and Lemon Rice Pudding Epicurious | February 2007
by Melissa Clark
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