Cardamom rice pudding with sour cherry compote

Cardamom rice pudding with sour cherry compote

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

Ingredients

Quantity Ingredient
750ml semi-skimmed milk
5 cardamom pods, split open and seeds bashed
2 cinnamon sticks
50g caster sugar
100g pudding rice
3 tablespoons creme fraiche
2 tablespoons toasted flaked almonds, to serve

For the sour cherry compote

Quantity Ingredient
200g frozen sour cherries (or black cherries, if unavailable), stoned
75g caster sugar
1 star anise
1 orange, zested and juiced

Method

  1. Pour the milk into a large saucepan and add the cardamom, 1 of the cinnamon sticks and the sugar. Bring to a simmer, then reduce the heat and cook gently, stirring until the sugar has dissolved. Remove from the heat and leave to infuse for about 1 hour.
  2. To make the sour cherry compote, place all the ingredients, along with the remaining cinnamon stick, in a medium saucepan. Bring to a gentle simmer and cook for 15–20 minutes until reduced and syrupy. Remove the star anise and cinnamon stick.
  3. Add the rice to the infused milk and bring to the boil. Reduce the heat and simmer for 20 minutes, stirring frequently, until the rice is cooked and everything is creamy. Remove the cinnamon stick and stir through the crème fraîche. Serve with the compote and sprinkled with the toasted almonds.
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