Advertisement
Eastern rice pudding
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
30 min
Appears in
Published 1998
The cardamom adds a distinctly Eastern flavour to this creamy nee pudding. Try serving it with the spicy fig conserve.
Ingredients
- seeds of
4 400 ml 12¾ fl oz
Method
- Combine the crushed cardamom pods, the cream and the milk in a medium saucepan. Bring to the boil, remove from the heat, cool slightly and stir in the sugar and rice. At this stage, the rice mixture can be refrigerated overnight or it can be cooked immediately.
- Bring the rice mixture to the boil, lower the heat and cook, stirring constantly as it begins to thicken
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe