Sunday, 27 February 2011

Cardamom Rice Pudding with Roast Rhubard

One of the joys of growing up in the 1960s and 70s was being given Ambrosia Rice Pudding for dessert - do they still make it?  I shall have to have a look.  With tinned mandarin oranges, it were a real treat!  I love rice pudding of any sort, although I am not a fan of the skin on a baked pudding.  This version came to me via Fiona Beckett's 'Frugal Cook' blog, and she bakes arborio rice in evaporated milk with sugar and cardamom pods.  I used full cream fresh milk instead.  By covering the dish with foil and stirring regularly, you keep away the dreaded skin.  It is amazing how little rice - about 65g - is needed for a pint of milk and a couple of tablespoons of sugar.  A long, slow bake, covered with foil, yields a lovely creamy pud, that I prefer served cold.  You can vary the flavourings with classic vanilla, nutmeg or cinnamon.  I sometimes use some coconut milk to replace ordinary milk for a lovely twist, nice after a light Asian meal.  I followed Fiona's lead and served roast rhubarb, done my usual way with orange zest and juice.   But fresh pineapple or pureed mango are nice at this time of year. 


  1. Rose water is a delicious addition to the cardamom too - very'Persian' and absolutely lovely :-)

  2. Yum, that sounds lovely, perhaps with some pistachio nuts over the top? In summer I might do this with some poached apricots, again with rose or orange water, to end a Moroccan-style meal. Thanks for the tip!