Serves: 6-8 - Time:
I think this rice pudding is every bit as good as my favourite White Chocolate Rice Pudding. The spices are subtle – I think rice pudding should not be too shouty –after all, it is the ultimate comfort food. You can serve it hot or cold-whatever is your preference- but you may need to stir in a little more milk if you’re intending to serve it chilled as it firms up as it gets cold.
- 110g pudding rice
- 2 Breakfast Tea bags
- 1.3 litres whole milk
- 90g golden caster sugar
- 50g raisins or sultanas
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 8 cardamom pods
- 100ml double cream
- 30g shelled pistachios, lightly toasted and roughly chopped
- Heat the oven to 150˚c, fan oven 130˚c, mark 2. Put the rice, tea bags, milk, caster sugar, raisins, cinnamon and ginger in a flameproof and ovenproof dish. Split the cardamom pods and scrape out the black seeds. Crush them to a powder and add to the rest of the ingredients.
- Place over a moderate heat and stir until the liquid comes to boiling point. Cover the dish with a lid or foil and cook in the oven for 1 hour, stirring the rice pudding after 30 minutes.
- Discard the tea bags and stir in the cream. Cook for a further 15 minutes.
- Leave for 10 minutes before serving, scattered with the chopped pistachios.