We like rice pudding but not the wrinkly skin that settles on the top when you bake it, so I do ours on the stove top. Add a handful of sultanas half way through if you like them and serve hot or cold with a good a spoonful of honey (or jam).Serves 4
Knob of butter
100g short grain rice
600 - 800ml milk
50g vanilla sugar
6 cardamom pods, cracked
2 – 4 tbsp honey
Heat the butter in a non-stick pan and cook the rice for a couple of minutes. Add the milk, sugar and cardamom then bring to the boil. Lower to a gentle simmer and cook for 40 minutes or so, stirring regularly so it doesn't scorch on the bottom, until the rice is creamy and tender. If you want to add more milk while it is cooking, warm it up a bit first.
4 comments:
I'm a big fan of rice pud, though do bake it and subsequently spend ages peeling off the little its of skin that don't come away on the first go. Also a big fan of Cardamom, though mine tends to go in the poached pears that I invariably serve with the skinless pudding. I'm tempted to go and try your recipe now instead if going to bed. It's a tough choice.
hey vana, yummy yummy in my tummy - i love rice pudding (i'm an on top girl too!) and just bought a pack of rice the other day to do the same! I love cardamom (never called it that before, that's cute - i say cardamon) in rice pud and porridge too. been using coconut milk in rice pud recently also. In fact the best dessert i have tasted in ages was a tapioca pudding made with coconut milk served with bananas in a sticky rum sauce with lime - divine, i want it for brekkie!
tapioca, rice pudding, SKIN on rice pudding and coconut? you people are SICK!
Ha ha Jackie, you not keen on milky puddings then?
DG - cardamom and pears, lovely idea!
Shazza - cardamom in porridge, lovely idea too! Going to be cardamom week in Landcroft House!
Post a Comment