Ingredients
Serves 2
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Step 1
Place the milk, rice, sugar, rosewater, cardamom and a pinch of salt in a 1.25L (5 cups) microwave-safe dish. Microwave on Sensor # 7 (Manual Cook on 100% for 20 minutes), stirring halfway.
Step 2
Reset the microwave to Sensor # 7 (Manual Cook at 100% for another 20 minutes). Cook, stirring once, until the rice is tender and the liquid is almost absorbed.
Step 3
Stir the rice well and cover with plastic wrap. Set aside for 5 minutes.
Step 4
Stir the pudding again and divide between two bowls. Serve sprinkled with cashews and golden raisins.
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