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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