Black rice, black cardamom

Black cardamom utterly captivated me when I first came across it, its large, dark pods holding a deep, resinous smokiness. It is more often employed in savoury cooking, but I wanted to find a way to use it in a dessert, so turned to a dish popular in Indonesia, Malaysia and Thailand – black rice pudding. Not just colour coordination led me to the pairing; the rice is nutty and interesting (and also highly nutritious) and holds up against the bold cardamom. With so few ingredients – rice, sp