Cardamom Rice Pudding
By OcadoLife
Published on 08 February 2024
This silky Cardamom Rice Pudding from British-Indian chef and author Romy Gill is super-simple to make but tastes really special. “Known as kheer, this creamy dessert has cultural significance as a dish for celebrations and festivals,” says Romy. “It’s a tad looser than a typical English rice pud, with subtle spicing, fruit and texture from the nuts.” You can vary the fruit as you wish – halved strawberries, fresh mango chunks and sliced banana all work well. Try Romy’s Rice and Lentil Traybake for another delicious and easy Indian treat. Looking for more warming puds recipes ? Look no further.
Time and servings
1 hr 40 minsTotal time
8Servings
10 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 100g basmati rice
- 1.5l whole milk, plus 50ml
- 150ml condensed milk
- ½ tsp ground cinnamon
- 2 dried bay leaves
- 6 green cardamom pods, lightly crushed
- 30g flaked almonds
- 20g demerara sugar
- 20g raisins
- 120g fresh raspberries (or use frozen)
- 20g unsalted shelled pistachios, roughly chopped
- 1 tsp Bart Rose Petals, for sprinkling (optional)
Method
Step 1
. Put the rice in a bowl and pour over the 50ml whole milk; leave to soak for 20 mins.Step 2
Preheat the oven to 180°C/160°C fan/gas 4. Combine the remaining whole milk and condensed milk in a jug with the cinnamon and whisk well. Pour into a large baking tin or dish, add the bay, cardamom, almonds, sugar, raisins and rice mixture; stir to combine.Step 3
Bake for 1 hr, then remove from the oven and give it a good stir (don’t worry about mixing the skin in; it dissolves back into the pud). Scatter the raspberries over the top and bake for 30 mins more or until golden. Leave to stand for 20 mins before serving warm or cold, topped with the pistachios and dried rose petals, if you like.