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
  • 2 tablespoons maple syrup
  • 150g blackberries
  • 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.