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Cardamom Rice Pudding with Spiced Plums

The Delicious Miss Dahl

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  • Serves

    4

Ingredients

Rice Pudding

  • 1.4 L milk, semi skimmed
  • 1 cinnamon stick
  • 300 g basmati rice
  • 1 tbsp vanilla extract
  • 8 cardamom pods
  • 100 g golden caster sugar or 175 g maple syrup
  • 150 g raisins
  • 50 g flaked almonds

Plums

  • 8 plums
  • 100 ml water or juice of an orange
  • 2 star anise
  • pinch of cloves
  • 1 tsp ginger syrup or ginger cordial

Directions

  1. Pour the milk into a heavy bottomed pan with the cinnamon stick.  Bring it to the boil and stir in the rice and vanilla extract
  2. Simmer on a very low heat for about 30 minutes, making sure that you keep stirring so the rice does not stick to the pan
  3. Crush the cardamom pods in a pestle and mortar and extract their seeds.  Throw the pods away and add the crushed seeds to the sugar
  4. When the rice  looks like a soupy milky risotto but still has a little bite, stir in the raisins, almonds and cardamom sugar or maple syrup and cook for another 5 – 10 minutes on low adding more milk if it starts to get dry
  5. For the plums: chop them up roughly.  Place in a pan with the water or juice, star anise, cloves and ginger syrup/cordial – heat through gently until the plums are slightly softened and the flavours have infused
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