Cardamom Rice Pudding Recipes

Steps:

• In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
• Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

Steps:

• Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
• Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
• Stir almond mixture into rice pudding and serve warm.

Steps:

• Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
• Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
• Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.

Steps:

• In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.

Steps:

• In a medium saucepan, stir together all ingredients and bring the mixture to a simmer. Cook for 5 minutes stirring frequently until the pudding is thick and creamy. Serve warm or at room temperature. Garnish, as desired, with additional blueberries or a sprinkle of cinnamon.

Steps:

• Bring soymilk, rice and salt to a boil in saucepan. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until rice is tender. stirring frequently.
• Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom. Cook 5 minutes, until thickened.
• Remove from heat, and divide umong 6 bowls. Serve warm or cold, garnished with chopped almonds and sprinkled with rose water, if desired.

Steps:

• Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
• Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
• Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

Steps:

• In a medium saucepan, stir together the water, uncooked rice, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
• Stir evaporated milk, honey, and the 1/4 teaspoon cardamom into cooked rice. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 5 minutes or until mixture is thick and creamy, stirring frequently.
• Just before serving, stir in cranberries and, if desired, pecans. If desired, sprinkle warm pudding with additional cardamom and serve with yogurt. Makes 6 (1/2-cup) servings.
• Tip: For softer cranberries, place dried cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes. Drain well before stirring into rice pudding.

Steps:

• Split the vanilla bean lengthwise and scrape the beans from the pod. Add them both to a large saucepan, along with 4 cups of the milk and the sugar, rice, and salt. Bring just to a boil over medium-high heat (watch carefully-it boils over easily!), partially cover the pan, and lower the heat to a gentle simmer. Cook until the rice is very soft, about 45 minutes, stirring occasionally at first and more frequently as the mixture thickens. Remove the pan from the heat and carefully remove the vanilla bean pods. (You can rinse the pods and store them in a jar of sugar, which will infuse the sugar with vanilla flavor.)
• Meanwhile, position a rack in the center of the oven and heat to 350°F.
• In a medium bowl, whisk together the remaining 2 cups milk with the egg, yolks, cardamom, and orange zest. Using a heatproof measuring cup, scoop out about 1 cup of the hot rice mixture. Whisking the egg mixture constantly, add the rice mixture to the eggs in a steady stream and whisk to blend. Repeat with another 1 cup of the rice. Then pour the egg mixture back into the saucepan and whisk to blend. Stir in the raisins.
• Transfer to an 8 by 12-inch glass or metal baking dish and place the dish in another, larger baking or roasting pan at least as deep as the baking dish. Fill the pan with enough hot water to come halfway up the sides of the baking dish.
• Bake uncovered, stirring occasionally, until the pudding is thickened but still fairly fluid, about 40 minutes. (The rice will absorb the remaining liquid as it cools.)
• Let cool slightly. Serve while still warm.
• Note
• You could use jasmine or other long-grain rice instead, but basmati seems to hold up the best under the long cooking time.

Steps:

• Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat. Bring to a bubble, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
• Stir in the sugar and 4 tablespoons of the pistachios and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 15 minutes or so. Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water. Serve room temperature or chilled, topped with the rest of the pistachios.

Steps:

• Bring milk& cream to boil over low heat.
• Add rice; simmer 1 hour- or until rice is cooked& milk has reduced& thickened.
• Stir in sugar, cardamom& coconut.
• (Will keep 5 days in refrigerator).
• Serve warm or cold, garnished w/raisins& almonds.

Steps:

• Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat.
• Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through.
• Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely.
• Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top.
• Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.