Cardamom Rice Pudding recipe
This is a delicately spiced rice pudding that would be absolutely perfect at the end of a long, Indian
Ingredients:
- 8 large cardamom pods
- 1.5 liters whole milk
- 200g unsalted butter
- 200g caster sugar
- 1 tbsp. ground cinnamon
- 200g white rice
Method of Preparation:
- Grind the cardamom pods in a coffee grinder or using a rolling pin until very fine.
- Place the milk, rice, butter and cardamom into a large rice cooker. Bring to a low simmer and cook it for around 90 minutes.
- Add the sugar into the mixture, along with the cinnamon.
- Cook the mixture for a further 15 minutes, until the sugar is dissolved and the rice pudding is thickened.
- Serve with a sprinkle of chopped nuts, still warm from the saucepan.
Cuban Rice Pudding recipe
This is a creamy, tasty version of an already popular classic. Serve sprinkled with ground cinnamon or a cinnamon stick.
Ingredients:
- 200g pudding rice
- 400ml water
- 1 tin of evaporated milk
- 1 tin of condensed milk
- Peel of one lime
- 2 tbsp. anise seed
- 1 tbsp. vanilla extract
- Pinch of salt
- 100ml water
- Stick of cinnamon
Method of Preparation:
- In one saucepan, place the rice, 400ml water, and the lime peel. Bring the rice to a boil and cook for 20 minutes.
- Whilst the rice is cooking, place the anise seed, cinnamon, and 100ml of water into another saucepan. Cook it for 5 minutes or so, boiling, then remove it from the heat. Strain the water, discarding the cinnamon and anise seeds.
- Remove the lime peel from the rice.
- Stir the evaporated milk into the rice, then the condensed milk. Add the strained water into the mixture, along with the vanilla and the pinch of salt.
- Cook the mixture for a further ten minutes or until thickened.
- Serve warm from the saucepan.
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