First posted: Sep 5, 2012

Cardamom Rice Pudding with Coconut Cream

 

I have a mild obsession with cardamom. I just find it so exotic and transporting, and so it didn’t involve a long conversation with myself before I knew that that was what I just had to add to my basic rice pudding to ‘re-introduce’ it to y’all. And? Symphony in your mouth stuff.

 

Ingredients

Cooks in:        Serves:3 - 4

  • 3 Cups milk
  • 1 tsp vanilla extract
  • 2 heaped tsp brown sugar
  • 3 cardamom pods, 'bruised' (squashed in a pestle and mortar to open then up)
  • 1/2 Cup (100g) arborio (risotto) rice
  • Pinch of nutmeg, for dusting
  • 1 small tin coconut cream, for serving

What to do

1. Add the milk, vanilla, brown sugar and cardamom pods to a medium-sized saucepan and bring to the simmer. Add in the rice, and leave to simmer for a further 40-45 minutes, stirring occasionally.

2. Remove from the heat and serve as soon as possible with a dusting of nutmeg and coconut cream on the side.



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Tags:
cardamom rice puddingeasy home made rice puddingquick and easy rice puddingrice pudding with coconut cream

 

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