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Lemon and cardamom rice pudding for grown-ups
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1 unwaxed lemon
750ml Duchy Originals from Waitrose Organic Whole Milk
6 cardamom pods, lightly crushed
125g short-grain pudding rice
170ml double cream, lightly whipped
25g caster sugar
50g granulated sugar
25g pine nuts, toasted
1. Carefully pare the zest from the lemon in strips, leaving no white pith. Put the milk into a pan with the zest and cardamom pods. Bring to the boil then stir in the rice.
2. Simmer for 5 minutes, stirring frequently, then cover and simmer very gently for a further 25 minutes until the mixture has thickened and the rice is tender. Remove the zest and pods and discard, transfer to a bowl and leave to cool completely, stirring occasionally to prevent a skin forming.
3. Stir the caster sugar into the rice mixture, then fold in the cream. Spoon into serving glasses. Put the granulated sugar into a small frying pan and heat gently until the sugar melts completely.
4. Increase the heat until the sugar caramelizes and turns golden. Add the pine nuts, pour over each pudding and chill for several hours. Serve with biscotti.
Typical values per serving:
This recipe was first published in March 2011.