We're back to the torrential rain, howling winds and grey sky here in Cork. Even though I'm ready for the sunshine and those first moments of spring to appear, I also love these winter days. We get to light fires, drink endless cups of tea and create a mess in the kitchen!
Rice pudding is comfort food at its best. When I was younger I used to eat it rice pudding as a snack, almost straight from the can. Sometimes I'd put jam and some cream on it. I'd eat it cold, and other times I'd warm it up in a saucepan on the stove. It would always leave a ring of burn on the bottom of the pans that I was reluctant to wash up. Then I started making it from scratch: Stirring the milk, cream and rice together in a big old pot. Then pouring it into an oven dish to bake, brown and bubble.
Now, there's a re-invention. And to be honest, who doesn't like a bit of cinnamon with their milk, or cardamon for that matter. It's a match made in heaven.
cardamon and cinnamon rice pudding
If you don't like cardamon this recipe probably isn't for you - or you could just omit and put in more cinnamon. Keep stirring the milk mixture and cool down slightly before you add to the egg yolks so they don't scramble, then pour back into the milk! The flavours will get even stronger once refrigerated. Enjoy!
- 120g pudding rice
- 4 cups of water
- 5 cups of milk
- 50g caster sugar
- 7 cardamon pods (use the seeds, discard the pods)
- 2 tsp of ground cinnamon
- caster sugar to top
- 25 g butter
- 3 egg yolks
- pistachios, toasted and roughly chopped
Preheat your oven to 170˚c and toast the pistachios until golden, usually 4 to 5 minutes does the trick. Remove the seeds from the cardamon pods and crush in a mortar and pestle. Boil the rice in the water for about 2 minutes, then drain off the water and add the milk, sugar, butter, cardamon, cinnamon and salt. Cover and simmer for 20 -25 minutes until the rice is cooked.
Meanwhile beat the egg yolks in a separate bowl, mix with a small bit of cold milk, and then pour in a little bit more of the milk from the rice mixture. Stir, and pour back into the pan, stirring constantly.
Pour the pudding into a buttered dish and sprinkle the top with sugar, place in the oven until brown and looks set, this usually takes around 30 - 40 minutes. Serve with toasted pistachios and a smile :-)
Serves 6 Prep Time: 10 mins Cooking Time: 25 minutes + 40 minutes