Saffron and cardamom rice pudding
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
- 50g basmati rice
- 2.2 litres whole milk
- a pinch saffron
- 1 pod green cardamomplus more to serve
- 6 tbsp soft light brown sugar
- 15g flaked almondstoasted
Nutrition: per serving
- kcal528
- fat22.1g
- saturates12.8g
- carbs61.8g
- sugars53.3g
- fibre0.2g
- protein20.2g
- salt0.6g
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.