Cardamom Rice Pudding

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
1-2 1-2
Cardamom Rice Pudding
Main INGREDIENTS
  • Rice & Grains
Ingredients
Method

Ingredients

For the Plum and Blackberry Compote
  • 2 ripe plums, halved and de-stoned
  • 150g blackberries
  • 2 tablespoons maple syrup
  • Grated zest and juice of 1 orange
For the Rice Pudding
  • 500ml rice milk or other milk
  • 200g coconut cream
  • 1 vanilla pod
  • 1 cinnamon stick
  • 1 cardamom pod
  • 1 tablespoon maple syrup
  • 120g basmati rice, rinsed
  • 2 tablespoons flaked almonds, to serve
  • Extra maple syrup, to serve
For the Vanilla Yoghurt
  • 100ml coconut or natural yoghurt
  • 1 teaspoon vanilla paste

  • Method

  • 1
    First make the fruit compote. Place the blackberries and plums in a saucepan with the maple syrup, orange zest and juice. Bring to the boil, then lower the heat and simmer for 15–20 minutes until cooked through. Keep warm to serve with the rice pudding.
  • 2
    Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod and maple syrup in the sauté pan over a medium to low heat. Bring to a simmer and cook gently for 5 minutes, reducing the liquid by approximately half.
  • 3
    Then bring to the boil and add the rice. Cook for 10 minutes, stirring well, until the rice is cooked through. Remove the cinnamon stick, vanilla pod and cardamom pod.
  • 4
    Mix together the yoghurt and vanilla and serve with the rice pudding and a generous dollop of the fruit compote.