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Creamy Rice Pudding

Rice pudding infused with piney cardamon, laced with cream and sultanas!

Creamy Rice Pudding

Preparation Time: 5 minutes

Serves: 4

Cooking Time: 1 hour 45 minutes

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A fluffy delight! Enjoy our creamy twist on a household favourite, this rice pudding recipe is topped with cardamom and sultanas. A delicious desert made in no time at all.

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Ingredients
  • 100g rice pudding rice
  • 500ml of full fat or semi skimmed milk
  • 25g of salted butter
  • 2 tbsp of caster sugar
  • 50-100ml of single cream (optional)
  • 4 cardamom seeds (remove when cooked)
  • 1 tbsp of cinnamon or nutmeg
  • 100g or a handful of plump sultanas

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Method
  1. Preheat the oven to 150º/130º fan.
  2. Rinse the rice in cold water before adding to a lightly buttered deep baking dish (approx 5 x 8).
  3. Add the milk to the dish along with the cardamom pods, sugar and sultanas then stir.
  4. Sprinkle cinnamon/nutmeg over the top of the dish and place it in the middle of the oven for up to an hour and a half, remembering to stir the dish every 20-30 minutes.
  5. Check the rice is nice and soft, add cream, or any extra milk if required for a looser consistency. This should be done in the last 20 minutes to fluff up the desert.
  6. Take out and leave to cool down before serving.

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Top Tips:

  • Remember to remove the cardamom pods in the pudding before serving as they can be bitter.
  • For a low-fat version, use skimmed milk or sweetener.
  • Use Coconut milk in place of cows milk as an alternative.
  • Try Oat milk and soya milk too.
  • Add a little mixed spice for a Xmas treat.
  • Don't be tempted to add extra rice as this amount will double in volume and bulk up. If by accident you do, then add extra milk to compensate.

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