Dualit
Dualit Product Recipe
Creamy Rice Pudding
Rice pudding infused with piney cardamon, laced with cream and sultanas!
Serves: 4
Preparation Time: 5 minutes
Cooking Time: 1 hour 45 minutes
A fluffy delight! Enjoy our creamy twist on a household favourite, this rice pudding recipe is topped with cardamon and sultanas. A delicious desert made in no time at all.
Ingredients
- 100g rice pudding rice
- 500ml of full fat or semi skimmed milk
- 25g of salted butter
- 2 tbsp of caster sugar
- 50-100ml of single cream (optional)
- 4 cardamom seeds (remove when cooked)
- 1 tbsp of cinnamon or nutmeg
- 100g or a handful of plump sultanas
Method
- Preheat the oven to 150º/130º fan.
- Rinse the rice in cold water before adding to a lightly buttered deep baking dish (approx 5 x 8).
- Add the milk to the dish along with the cardamom pods, sugar and sultanas then stir.
- Sprinkle cinnamon/nutmeg over the top of the dish and place it in the middle of the oven for up to an hour and a half, remembering to stir the dish every 20-30 minutes.
- Check the rice is nice and soft, add cream, or any extra milk if required for a looser consistency. This should be done in the last 20 minutes to fluff up the desert.
- Take out and leave to cool down before serving.
Top Tips:
- Remember to remove the cardamom pods in the pudding before serving as they can be bitter.
- For a low-fat version, use skimmed milk or sweetener.
- Use Coconut milk in place of cows milk as an alternative.
- Try Oat milk and soya milk too.
- Add a little mixed spice for a Xmas treat.
- Don't be tempted to add extra rice as this amount will double in volume and bulk up. If by accident you do, then add extra milk to compensate.
