Lemon and cardamom rice pudding
recipe
Lemon and cardamom rice pudding
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Full of fresh flavours, and contrasting textures, this simple to make rice pudding makes a delicious ending to a Diwali dinner
Ingredients
- 100g Tilda Pure Basmati Rice
- 350ml Full-fat milk
- 1 Cardamom pod, gently bruised
- 1/2 Vanilla pod, split lengthways
- 90g Caster sugar
- 1 egg yolk
- 60ml Double cream
- Finely grated zest 1 small unwaxed lemon, plus a little extra to garnish
- Generous knob of butter
Serves:
4
Preparation:
10
Cook Time:
35
Total Time:
45min
Directions
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- Place the rice in a large saucepan with l cold water. Bring to the boil, reduce heat to low, then cover and simmer gently for minutes or until the water is absorbed
- Pour the milk into a separate saucepan and add the cardamom pod. Scrape the vanilla seeds into the milk with a sharp knife. Heat to simmering point over a low heat and pour over the rice. Add the sugar and cook over a medium heat for - minutes, until the rice is tender and the milk has thickened
- In a small bowl, beat together the egg yolk, cream and lemon zest. Stir in a large spoonful of the rice mixture, mix well, then add to the remaining rice mixture. Cook over a low heat for minutes, stirring all the time, until the pudding is thick and creamy
Source: Tilda Basmati rice
Meal type:
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