Total Time
7mins
Prep 5 mins
Cook 2 mins

Individual rice puddings scentged with cardamom. These work great served with my scened cherries.

Directions

  1. Line four small bowls or ramekins with cling film and set aside.
  2. Heat the milk, sugar, cardamom, nutmeg and lemon zest in a pan and bring to the boil.
  3. Add rice and cover. Simmer for 45 mins stirring occasionally. The milk should all be absorbed.
  4. Remove the cardamom pods and the rind.
  5. Spoon the mixture into the bowls and chill until firm.

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