Spiced rice pudding

Spiced rice pudding

By
From
Dig In!
Serves
4
Photographer
Mark Roper

This is an elegant, slightly Middle Eastern version of rice pudding. I’ve added cardamom but no other spices because it’s served with the chai ice cream. Using the arborio rice makes the pudding really creamy.

Ingredients

Quantity Ingredient
8 cardamom pods, crushed
1 vanilla bean, split and seeds scraped
1 litre milk
220g arborio rice
100g caster sugar
50g honey
Chai ice cream, to serve

Method

  1. Put the crushed cardamom, vanilla bean and seeds and milk in a small saucepan over low heat and heat until the milk comes to a gentle simmer. Remove the pan from the heat and allow to infuse for 15 minutes.
  2. Strain out the solids and add the rice to the milk. Bring to the boil, reduce the heat to low and cook, stirring often, for about 30 minutes, until the pudding has thickened and the rice is cooked through. Add the sugar and honey and stir well.
  3. Spoon into ramekins for individual serves, or a larger dish for family-style presentation.
  4. Serve warm with the chai ice cream.

Brent’s tips:

  • Stir through some sultanas when cooked, for some fresh bursts of flavour.

    Don’t add the sugar until the end of cooking as sugar retards the cooking of the rice.

    You can dress this pudding up for a dinner party by sprinkling the top with 1 tablespoon caster sugar and caramelising it under a grill or with a blowtorch.
Tags:
dig in
brent
owens
masterchef
tv
celebrity
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again