Cardamom rice pudding

Fairlady
4 servings Prep: 15 mins, Cooking: 30 mins
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Serve rice pudding warm, drizzled with toffee sauce and garnished with figs and pomegranate rubies to add a fresh twist.

By Food24 May 04 2015
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Ingredients (12)

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