Add cardamom, rosewater, nuts and sulatanas to canned rice pudding for a more updated, international version of a classic dessert.
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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
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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.