Recipe: Cardamom rice pudding with plum compote
18th Sep 2018 Recipes
Warm your cockles with this delicious and fruity rice pudding, made with delicious cardamom and a comforting plum compote: perfect for the long winter nights
Ingredients (Serves 4)
Rice pudding:
- 40g butter
- 1 litre milk
- 150g pudding rice
- 8 cardamom pods, crushed
- 50g caster sugar
Plum compote:
- 250ml water
- 100g soft brown sugar
- 6 plums, halved
- Pistachio slivers, to garnish (optional)
Methods
- Use half the butter to grease a 1.5 litre ovenproof dish and preheat the oven to 150°C
- Pour the milk in a saucepan and then add the cardamom pods and caster sugar. Stir over a gentle heat until the sugar dissolves and it’s just starting to reach a simmer
- Tip the rice into the greased ovenproof dish, cover it with hot milk, dot the remaining butter over the surface and put the rice pudding in the oven to bake
- Meanwhile, tip the water and soft brown sugar in a saucepan. Stir over heat until the grains dissolve and the syrup reaches a rolling simmer. Carefully add the plums, bring back to a simmer and cook for two minutes, then remove from the heat and leave the plum halves to sit in the hot syrup for a further ten minutes
- Spoon over portions of rice pudding and garnish with pistachio slivers. (Note, remaining plum compote can be covered and refrigerated for five to seven days)