Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Saffron and cardamom rice pudding
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 50g basmati rice
- 2.2 litres whole milk
- a pinch saffron
- 1 pod green cardamom, plus more to serve
- 6 tbsp soft light brown sugar
- 15g flaked almonds, toasted
Method
- 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.
- 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.
- 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.
