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Cardamom Rice Pudding

Cardamom Rice Pudding
PREP TIME
10 min
COOK TIME
50 min
YIELDS
4 servings

Soothing Cardamom Rice Pudding with spiced plums will make you feel warm all over.

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Ingredients

Rice Pudding

1.4
litres milk – semi skimmed
1
cinnamon stick
300
g basmati rice
1
Tbsp vanilla extract
8
cardamom pods
100
g golden caster sugar or 175g maple syrup
150
g raisins
50
g flaked almonds

Spiced Plums

8
plums
100
mL of water or the juice of an orange
2
star anise
pinch of cloves
1
tsp ginger syrup or ginger cordial
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Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

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My rating for Cardamom Rice Pudding
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