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Saffron and cardamom rice pudding
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Serves 4
A little effort
Total time: 3 hrs
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A little bit of rice goes a long way in Romy Gill's (MBE) recipe for this delicately spiced, aromatic rice pudding. Did we mention that it's also gluten free? Oh yes please
Gluten free
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Try this recipe for spiced rice pudding, then check out our classic rice pudding, cardamom rice pudding, Spanish rice pudding and buttermilk burnt rice pudding.
Ingredients
Nutrition
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50g basmati rice
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2.2 litres whole milk
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a pinch saffron
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1 pod green cardamom
plus more to serve
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6 tbsp soft light brown sugar
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15g flaked almonds
toasted
Nutrition: per serving
- kcal528
- fat22.1g
- saturates12.8g
- carbs61.8g
- sugars53.3g
- fibre0.2g
- protein20.2g
- salt0.6g
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Method
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step 1
Soak the rice in enough water to just cover it for 10 minutes. Heat the milk, saffron and crushed cardamom seeds in a deep pan and let it come to a boil. Drain the water from the rice and add the rice to the milk.
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step 2
On a low heat, cook the rice uncovered for 2-2½ hours at a gentle simmer, stirring regularly to break up the rice and ensure that it doesn’t stick to the bottom. The milk will gradually reduce to about 1/4 of its original volume.
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step 3
After the rice and the milk has thickened to a thin porridge consistency, add the sugar and the flaked almonds. Continue to cook on a low heat for about 5-10 minutes, stirring often so that no lumps form. Serve hot or cold scattered with more crushed cardamom, if you like.
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