About this recipe:Add cardamom, rosewater, nuts and sulatanas to canned rice pudding for a more updated, international version of a classic dessert.
2 x 425g cans rice pudding
seeds from 4 green cardamom pods
4 tbsp chopped pistachio nuts or toasted flaked almonds
1-3 tsp rosewater
3 tbsp sultanas or chopped dried apricots
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:4min › Ready in:4min
Empty 2 x 425g cans rice pudding into a bowl. Grind the seeds from 4 green cardamom pods to a powder using a pestle and mortar. Add to the rice pudding with 4 tbsp chopped pistachio nuts or toasted flaked almonds, 1-3 tsp rosewater, to taste, and 3 tbsp sultanas or chopped dried apricots. Serve cold.