4 tablespoons of rinse rice under water and soak in room temperature water for 40-50 minutes.

Drain the water, which soaked the rice almost completely, leaving very little, and grind with a blender. You should get a paste, but if there are any grains - it does not matter, it is possible to chop the pudding in a blender when it is ready.

Bring milk to boil, add the sugar and ground cardamom, stir. If no pre-ground cardamom, you can replace it with 6 boxes in the whole form and grind in a coffee grinder and at the end of cooking drain.

Add rice pasta, cook the pudding, stirring constantly, until boiling and thick. Add the honey, stir, pour into molds, allow to cool to room temperature and store in the refrigerator. Honestly, in my performance Phiri was less dense, as it was necessary, but its consistency evokes pleasant associations with a thick shake or ice cream that is also great!