Waitrose and Partners
Cardamom & pistachio double rice pudding

Cardamom & pistachio double rice pudding

Rice milk is naturally a little sweet. Just the thing for a fragrant, dairy-free rice pudding.
Recipe by Emily Gussin

0 out of 5 stars(0) Rate this recipe
Gluten freeVeganVegetarianLow in saturated fat
  • Serves4
  • CourseDessert
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Ingredients

  • 100g short grain pudding rice
  • 400ml Tilda Classic Organic Rice Mlk
  • 4 cardamom pods, seeds crushed
  • 12 drop/s (1/8 tsp) rose water (optional)
  • 25g golden caster sugar
  • ½ tbsp cornflour
  • 30g pistachios, toasted and chopped

Method

  1. Put the rice into a saucepan with the milk alternative, cardamom seeds, rose water (if using), sugar and cornflour, then stir to combine.

  2. Bring to the boil, then reduce the heat to low. Cover and gently simmer for 35-40 minutes, stirring regularly, until the rice is tender and most of the liquid is absorbed.

  3. Remove from the heat, cover and leave to stand for 5 minutes, or loosely cover, leave to cool completely, then chill, if you want to serve the rice pudding cold.

  4. Add a splash more milk alternative if needed to loosen it to your liking, then top with the pistachios and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

943kJ/ 223kcals

Fat

5g

Saturated Fat

0.7g

Carbohydrates

40.7g

Sugars

14.8g

Fibre

1g

Protein

3.6g

Salt

0.1g

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating

No ratings for this recipe yet