Cardamom rice pudding

Serve rice pudding warm, drizzled with toffee sauce and garnished with figs and pomegranate rubies to add a fresh twist.
 
recipe, rice, pudding, toffee, pomegranate,fruit,
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Recipe from: 16 November 2015
Preparation time: 15 min
Cooking time: 30 min
 
 

Ingredients

 
  • TOFFEE SAUCE:
  • 70
    g
    butter
  • 90
    g
    brown sugar
  • 3
    Tbs
    golden syrup
  • 1/4
    cup
    cream
  • RICE PUDDING:
  • 220
    g
    Arborio rice
  • 3
    cup
    milk
  • 1
    cup
    cream
  • 30
    g
    castor sugar
  • 3
    cardamom pods, crushed
  • 50
    g
    white chocolate
  • figs, to serve
  • pomegranate rubies, to serve
Servings: Change Serving
 
 

Method

 
For the toffee sauce:
Place the butter, sugar and syrup in a small pot over a low heat. Stir the mixture until the sugar dissolves. Increase heat to high and cook until a spoonful of mixture dropped into cold water turns solid (about 5 minutes). Gently stir in the cream, remove from the heat and set aside until needed.

For the rice pudding:

Place the rice, milk, cream, sugar and cardamom in a pot fitted with a lid. Bring to just below a boil, then turn down the heat to low, and cover. Cook until all the liquid is absorbed and the rice is soft – about 15 minutes – then stir in the white chocolate and allow to melt.

Words and image:Fairlady
magazine

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Read more on: sweet  |  recipe  |  dessert  |  rice  |  pudding  |  pomegranate  |  fruit
 

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