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    Orange and Cardamom-Scented Rice Pudding

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    Orange and Cardamom-Scented Rice Pudding

    This creamy rice pudding is a healthier and quicker-to-make alternative to the traditional version. We have used risotto rice, which has such a naturally creamy texture there's no need to add cream. The subtle orange and cardamom flavours really make this pudding something special.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 600ml semi-skimmed milk
    • 75g caster sugar
    • 6 whole green cardamom pods, lightly crushed or bruised
    • Finely grated zest and juice of 1 orange, (about 100ml)
    • 25g unsalted butter
    • 175g Waitrose Cooks' Ingredients Carnaroli Risotto Rice
    • 25g shelled roasted pistachio nuts, roughly chopped


    1. Place the milk, caster sugar, lightly crushed cardamom pods and orange zest in a small pan and heat gently to simmering point. Remove from the heat and allow to infuse.
    2. Meanwhile, melt the butter in a medium sized pan and stir in the rice. Mix well to coat the grains in the butter, then add the orange juice. Bring to the boil, then simmer for 2-3 minutes.
    3. Remove the cardamom pods from the milk and gradually add the milk to the rice, stirring occasionally, until most of it has been absorbed and the rice is slightly al dente with a creamy sauce. This should take about 20-25 minutes. Serve in bowls, sprinkled with the chopped pistachio nuts.

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