Cakes & Bakes: Cardamom rice pudding

Home-made cardamom rice pudding | H is for Home

We’ve finally polished off all the Christmas Day left overs. I made a (surprisingly delicious) fritata using up a couple of sliced up roast potatoes, sprouts and stuffing. It’s amazing what you can throw together to save on wasting food!

Cardamom rice pudding before going into the oven | H is for Home

Today has been frosty all day and at times like this, all the body craves is comforting carbs. This hot, creamy cardamom rice pudding just hits the spot!

Dish of cardamom rice pudding | H is for Home

It’s quick to pull together, foolproof and is delicious served hot with a side of pouring cream or vanilla ice cream.

Bowl of cardamom rice pudding with vanilla ice cream and pouring cream | H is for Home

Click here or on the image below to pin the recipe for later!

Home-made cardamom rice pudding | H is for Home

Cardamom rice pudding
Serves 4
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 100g/3½oz short-grain pudding rice
  2. 400ml/14fl oz single cream
  3. 400ml/14 fl oz full-fat milk
  4. 50g/2oz caster sugar
  5. 5 cardamom podsHome-made cardamom rice pudding ingredients
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Instructions
  1. Preheat the oven to 150ºC/300ºF/Gas mark 2
  2. Put the rice into a sieve and rinse under a cold water tap
  3. Drain off excess water and put the rice into a shallow, wide oven-proof dish
  4. De-husk and grind the cardamom pods in a pestle & mortar
  5. Put the cream, milk, sugar and ground cardamom into a medium-sized saucepan
  6. Put the saucepan on a medium heat and stir until the sugar has dissolved (or you can heat the ingredients in a large glass measuring jug in the microwave on high for 2 minutes)
  7. Remove from the heat and carefully pour the liquid over the rice and give it a little stir
  8. Bake the mixture for 1½ hours, by which time the pudding should have a golden brown top
  9. Allow to cool for a few minutes before serving with cream or ice cream
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Cakes & Bakes: Baked rice pudding

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Home-made baked rice pudding | H is for Home

The evenings have begun closing in and the weather has taken a turn for the worse – lots of dull, wet cold days. Baked rice pudding is the kind of comfort food you crave when it gets like this – warm, sweet and filling.

rinsed pudding rice

It’s been years since I’ve made a batch. I don’t know why it’s been so long – it’s always been a firm favourite.

uncooked baked rice pudding

It’s simple to make. Just a few ingredients in an oven-proof dish in a low oven for 90 minutes. Time for the little grains of rice to absorb all that liquid and turn into creamy, heart-warming fare. Well worth the wait!

baked rice pudding

It was lovely served hot with a bit of single cream. Try baking the rice pudding with a handful of raisins or sultanas; or perhaps adding a swirl of jam or fruit compote at the end!

Baked rice pudding
Prep Time
10 min
Cook Time
1 hr 30 min
Prep Time
10 min
Cook Time
1 hr 30 min
Ingredients
  1. 100g/3½oz short-grain pudding rice
  2. 400ml/14fl oz single cream
  3. 400ml/14 fl oz full-fat milk
  4. 50g/2oz caster sugar
  5. freshly grated nutmegBaked rice pudding ingredients
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the oven to 150ºC/300ºF/Gas mark 2
  2. Put the rice into a sieve and rinse under a cold water tap
  3. Drain off excess water and put the rice into a shallow, wide oven-proof dish
  4. Put the cream, milk, sugar and a generous grating of nutmeg into a medium-sized saucepan
  5. Put the saucepan on a medium heat and stir until the sugar has dissolved
  6. Remove from the heat and carefully pour the liquid over the rice and give it a little stir
  7. Bake the rice mixture for 1½ hours, by which time the pudding should be a golden brown top
  8. Allow to cool for a few minutes before serving
Print
H is for Home Harbinger http://hisforhomeblog.com/