March Spice Rack Challenge brings us cardamom. I really like the flavor of cardamom though for some reason I don’t often use it. In fact I can’t remember the last time I used it in anything.
I was going to make a Cardamom Ice Cream, but lately I have become obsessed with various forms of Lemon Buttermilk Sherbet (and Grapefruit Buttermilk Sherbet and last evening, Blackberry Lemon Buttermilk Sherbet). So, I’m pretty much covered in the frozen dessert arena.
My next thought was the fantastic Cardamom Pretzels at Cafe Besalu. They are perfect. As is everything they make. This is hands down the best place for pastries I have been to in this country. There is no comparison. I know, I know, I live not far from Bakery Nouveau but I believe everything at Besalu in hands down better.
But I didn’t make the pretzel. I knew I would be disappointed when it came to comparing to the original. Why suffer that?!
The Ladyfriend is getting bored with her packed lunches and loves rice pudding. So I tried out making some rice pudding packed in canning jars for easy transport.
Cardamom Spiced Rice Pudding
(adapted from Alton Brown)
- 1 cup cooked purple jasmine rice (I used this for the fun factor, it called for basmati)
- 1 cup 2% milk (it called for whole, so you could use either. 2% is what I had)
- ½ cup heavy cream
- ¾ cup coconut milk (I used plain)
- ¼ cup sugar
- ¼ teaspoon ground cardamom
- optional: raisins and/or crushed unsalted pistachios
- In a large sauté pan combine the cooked rice and milk over medium heat until starts to boil. Decrease heat to low and simmer until the mixture starts to thicken (about 5 minutes) stirring frequently.
- Increase heat to medium, add cream, coconut milk, sugar and cardamom. Cook until the mixture starts to thicken again, about 5 to 10 minutes.
- Once the mixture begins to thicken, remove from the heat. Now you can stir in the raisins and/or pistachios if you are using. I didn’t.
- You can transfer the mixture to a bowl or individual bowls/cups. Either way you’ll want to cover with plastic wrap touching surface of the pudding. Refrigerate. I used small single-serving size canning jars and they worked perfectly.
Kitchen Confessional: One of my not-so-secret kitchen fears is cooking milk. It is silly. It is irrational. But it is true. I have 2 exceptions and those are: making macaroni and cheese and making red velvet cake frosting. But for some reason anytime I see a recipe that calls for heating milk I think “nah, too much trouble.” Ridiculous. I mean, it just isn’t hard.
What is hard for me is “starts to thicken”? Does that mean as soon as I can tell it has started the thickening process? Or as soon as it is visibly thickening? This type of decision is troublesome to me. In the case of the pudding, I went too far. I waited until it was visibly thickening. I’d err on the side of pulling it early. The pudding, while tasting great, was a bit firmer than I’d like.
Make this pudding but take it off the second it starts to thicken, which will seem quite runny!