Missing Maman's Persian Rice Pudding

This rice pudding isn’t creamy and heavy, instead it has a mildly sweet fragrance and taste, and is refreshing served cold.

Ingredients:
1 cup of basmati rice
2 ¼ cups water
2 ½ cups milk
1 ½ teaspoons rose water
2 teaspoons vanilla
¼ cup sugar if you like your pudding sweet…if not, good for you
Cinnamon and cardamom to taste

Directions:
In a large pyrex bowl, mix the rice and 2 cups of the water. Microwave partially covered on high for 6 minutes. Leave to steam for 15 minutes (don’t get impatient and open the microwave door!). Add the milk and microwave (always covered)for 6 more minutes, this time leaving to steam for 20 minutes. Finally, add the last ¼ cup of water, and microwave for 3 minutes. When the bowl is safe to take out of the microwave, remove it and add your rosewater, vanilla, sugar, and spices. Makes: 6 servings

Hints:

• The heating times I outlined for this recipe are what worked for my 900 watt microwave. When you try making the pudding, make sure to test your rice between heatings to make sure it is cooking fully; you may need more or less time, depending on the power of your oven. Don't burn yourself please!
  


• I think this pudding tastes best cold and drizzled with honey.