May 13, 2013 by Bloke In A Kitchen
I recently made a Southern Indian rice pudding (a recipe from the excellent ‘Prashad‘ cookbook) with cardamom, ground almonds and pistachio nuts. It was gorgeous, and I became instantly hooked on the fragrant aroma, and the idea of using cardamom in a more traditional rice pudding. Cooking it on the hob is really simple, and much quicker than baking it in an oven. Despite the simplicity of this recipe, it’s absolutely packed with flavour, equally satisfying served hot or cold.
I used arborio rice, as I had some already in the cupboard, but any ‘pudding rice’ will work fine. Gently crushing the cardamom pods will be enough to allow the flavour of the seeds inside to infuse the pudding. If you’ve some cream hanging around, bung that in too to make an even richer pudding.
1.7 litres of whole milk
300g arborio rice / pudding rice
7 or 8 cardamom pods (slightly crushed with the back of a spoon, so that the flavour and aroma of seeds infuse the pudding)
Place the milk, sugar, and cardamom pods in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 25 minutes, until the rice is al dente, and has absorbed the milk, and has a creamy consistency.
Allow to cool a little, and remove the cardamom pods.
Serve warm or cold
* Also lovely served with some chopped pistachio nuts on top.