Soothing Cardamom Rice Pudding with spiced plums will make you feel warm all over.
Pour the milk into a heavy bottomed pan with the cinnamon stick. Bring it to the boil and stir in the rice and vanilla extract.
Simmer on a very low heat for about 30 minutes, making sure that you keep stirring so the rice does not stick to the pan.
Crush the cardamom pods in a pestle and mortar and extract their seeds. Throw the pods away and add the crushed seeds to the sugar.
When the rice looks like a soupy milky risotto but still has a little bite, stir in the raisins, almonds and cardamom sugar or maple syrup and cook for another 5 – 10 minutes on low adding more milk if it starts to get dry.
Chop the plums roughly. Place in a pan with the water or juice, star anise, cloves and ginger syrup/cordial – heat through gently until the plums are slightly softened and the flavours have infused