Puddings are a treat, we expect all the deliciousness, and often compromise for a little sugar and cream. This pudding delivers on the taste and more, providing the warm gooey goodness we love from a rice pudding but with the added nutritional benefits of cardamom, protein-rich nuts, and dried fruits. This combination prevents an energy spike so often associated with desserts due to its addition of protein through the milk and nuts.
Place the rice, milk, cream, water, cardamom pods, and ground cardamom in a large pot, whisk well to combine, bring to the boil then simmer until the liquid reduces this should take 20 – 30 minutes.
Stir occasionally for the first half of cooking then stir continuously for the second half of the cooking to prevent the milk and rice sticking and burning the base of your pot.
When the rice is cooked through and the milk has thickened, it is ready. Pick out whole cardamom pods.
Stir through sugar and cranberries. Allow the cranberries to plump up for 5 minutes before serving. To serve, divide rice between bowls or glasses, add chopped pistachios and cashews to the top of the pudding.
Tip: The cranberries can also be replaced with fresh raspberries, which would be stirred through just prior to serving. It is also tasty when fresh grated orange zest is added to the mix, and pistachios can be replaced with another nut of choice.
Ingredients
Directions
Place the rice, milk, cream, water, cardamom pods, and ground cardamom in a large pot, whisk well to combine, bring to the boil then simmer until the liquid reduces this should take 20 – 30 minutes.
Stir occasionally for the first half of cooking then stir continuously for the second half of the cooking to prevent the milk and rice sticking and burning the base of your pot.
When the rice is cooked through and the milk has thickened, it is ready. Pick out whole cardamom pods.
Stir through sugar and cranberries. Allow the cranberries to plump up for 5 minutes before serving. To serve, divide rice between bowls or glasses, add chopped pistachios and cashews to the top of the pudding.
Tip: The cranberries can also be replaced with fresh raspberries, which would be stirred through just prior to serving. It is also tasty when fresh grated orange zest is added to the mix, and pistachios can be replaced with another nut of choice.