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<http://schema.org/text>
"Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat. Bring to a bubble, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes."
<https://cooking.nytimes.com/recipes/1013247-rice-pudding-with-rose-water-and-cardamom>