Cardamom Rice Pudding

Name: Cardamom Rice Pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 15 g (½oz) butter; 175 g (6oz) pudding rice; 1 L (2 pint) whole milk; 6 cardamom pods, crushed; 25 g (1oz) pistachios, roughly chopped for the rose syrup; 100 g (3½oz) caster sugar; Few drops rose water; Red or pink food colouring

Boiling on the hob gives this recipe a really creamy finish

By The Good Housekeeping Cookery TeamPublished: 09 October 2012

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Yields:

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Ingredients

15 g (½oz) butter
175 g (6oz) pudding rice
1 l (2 pint) whole milk
6 cardamom pods, crushed
25 g (1oz) pistachios, roughly chopped for the rose syrup
100 g (3½oz) caster sugar
Few drops rose water
Red or pink food colouring

Directions

1. Step 1
  Heat butter in a large pan until melted, then stir in the rice and fry for 1min. Stir in milk, sugar, cardamom and 200ml (⅓ pint) water and bring to the boil. Boil constantly for 20-25min, stirring frequently to stop rice from sticking, until the rice is tender and most of the liquid has been absorbed. (Adjust the texture with a little more milk or water as needed.)
2. Step 2
  Meanwhile make the syrup. Put sugar in a small pan with 100ml (3½fl oz) water and heat gently to dissolve, stirring occasionally (do not let the mixture boil until the sugar has dissolved). Bring the mixture to the boil, then let it bubble for 4min without stirring. Remove from the heat and allow to cool for 5min, then stir in the rose water and a very small amount of food colouring to make a fragrant, pale pink syrup. Serve the rice pudding in bowls, topped with a little of the syrup and some chopped pistachios.
  
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If you prefer, replace the cardamom with a vanilla pod.

Per Serving:

Calories: 412
Total carbs: 70 g
Sugars: 44 g
Total fat: 12 g
Saturated fat: 7 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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