I must have been in the mood for some comfort food when I suddenly had the urge to make this dish. It wasn’t as if I needed more rice. We’d had rice accompanying the previous two nights’ dinners. Perhaps it was simply the need for some comfort wrapped up in sugar and cream and trying to look wholesome. Whatever it was, it led me to this simple gem.
I had found it in an old Marie Claire cookbook written by Nigel Slater and if anyone knows comfort food, it is Nigel. If I make rice puddings at all, and I seldom do, it has been baked ones and short grain rice was used. Out of them all, I liked this best as it retains its moisture making it creamy and delicious. I loved the little bursts of juiciness from the sultanas.
I had planned serving this for dessert but my tasting didn’t stop at one spoonful. I devoured about a quarter of the contents of the pan before a shot of willpower stepped in. After all, I wanted to try it cold too. I kept sneaking into the fridge and taking a spoonful (a la Nigella, except not in the dead of the night and without the glamour) so in the end ate most of it myself. It was just as lovely cold.
cardamom spiced rice pudding
570ml/1 pint milk
230ml/8 fl oz single cream
30g/1oz long-grain white rice
¼ tsp ground cardamom*
4 tbsp sugar
2 tbsp sultanas or raisins
In a heavy-based saucepan, pour in the milk and cream and mix together. Bring slowly to the boil.
Add the rice and cardamom and leave to gently simmer for one hour (the cooked rice should still have a little bite to it).
Stir in the sugar and sultanas or raisins and simmer for a further five minutes.
Eat warm or cold, served in little bowls. A touch of orange zest on the top would be nice.
*It may have been the strength of the cardamom powder I used, which was close to use-by date, but next time I will add a touch more cardamom.
This is my entry to Sweet New Zealand, hosted this month by Plum Kitchen (see more details here). Sweet New Zealand was started by the delightful Alessandra as a tool for connecting New Zealand bloggers.