There's nothing better than homemade rice pudding. This rice pudding recipe has the addition of cardamom seeds, if you don't like the flavour then omit them.
6 people made this
8 whole green cardamom pods, lightly crushed to remove seeds, discarding pods
2 litres whole milk
185g uncooked white rice
225g unsalted butter
3 tablespoons unsalted butter or amount desired
1 teaspoon ground cinnamon
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Method Prep:10min › Cook:1hr45min › Extra time:1hr55min › Ready in:3hr50min
Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar and continue cooking until the mixture thickens, about 15 minutes more.
Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top and allow to melt. Dust with cinnamon. Serve warm or cold.