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Serve this cardamom-infused rice pudding in martini glasses for a sophisticated presentation.
2/3 cup jasmine rice
5 cups milk
1/2 cup sugar
2 tablespoons flaked coconut
6 McCormick Gourmet™ Cardamom Pods, Whole
2 teaspoons McCormick® Pure Vanilla Extract
2 tablespoons toasted sliced almonds
2 tablespoons raisins
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.
Stir in sugar, coconut, cardamom and vanilla. Pour into bowl. Cover surface with plastic wrap.
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.
(Amount per serving)
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