RecipePrep5 minsCook40 minsServes4DifficultyEasy
Ingredients
- 5 Sun & Spice Cardamom Pods, lightly crushed
- 0.25 tsp Sun & Spice Ceylon Cinnamon
- 150g pudding rice or arborio rice
- 600ml whole milk
- 200ml double cream
- 75g caster sugar
- 1 tsp vanilla extract
- 2 tbsp pistachios, chopped
Products Used
Method
- Combine the rice, milk, cream, and crushed Cardamom Pods in a heavy-bottomed saucepan. Stir in the sugar.
- Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking.
- Reduce the heat to the lowest setting and cook for 30-35 minutes, stirring every few minutes. The rice should be tender and the pudding thick and creamy.
- Stir in the vanilla extract and Ceylon Cinnamon during the last 5 minutes of cooking.
- Remove the cardamom pods if desired, or leave them in for presentation. Spoon into bowls and scatter with chopped pistachios.
Tips
- Low and slow is the key. Resist the temptation to turn up the heat. Gentle simmering produces the creamiest result.
- Cardamom pods release their flavour gradually during the long cooking time, perfuming the entire pudding.
- Serve warm for a comforting dessert or chill overnight for a cold, set pudding with a different but equally lovely texture.
Serving Suggestions
Top with a spoonful of rose petal jam, a drizzle of honey, or stewed fruits such as plums or rhubarb. Scatter with edible rose petals for an elegant presentation.
