In India rice is used in a lot of the desserts and being from Yorkshire I’m a big fan of rice pudding. And this recipe is great. The freshness from the orange and the spice of the cardamom are brilliant. The syrup on the top finishes it off completely.
- 5 dessertspoons honey
- 2 dessertspoons water
- 2 oranges, juiced
- 3 cardamom pods
- 50 g pudding rice
- 500 ml milk
- 6 cardamom pods, wrapped in muslin cloth
- 50 g caster sugar
- 1 orange, zested
- 100 ml cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 4 hours
Place all the syrup ingredients in a saucepan and bring to the boil, reduce by half, then pass through a sieve and leave to cool.
Place all the ingredients in a saucepan and slowly bring to the boil, allow to simmer slowly for about 45 minutes to an hour until it becomes thick in consistency. Remove from the heat and place in a suitable bowl and allow to cool.
Refrigerate for at least 4 hours before serving.
To serve place the required amount into 4 bowls and then add about 1 dessertspoon of the syrup over each one.