Cardamom rice pudding
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.
Ingredients
Serves: 8
- 8 whole green cardamom pods, lightly crushed to remove seeds, discarding pods
- 2 litres whole milk
- 185g uncooked white rice
- 225g unsalted butter
- 200g sugar
- 3 tablespoons unsalted butter or amount desired
- 1 teaspoon ground cinnamon
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.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (6)
I made this tonight for my family and it was lovely, I've never used cardamom before in rice pudding but i'll be doing it again! - 27 Oct 2013
Just wanted to point out that this recipe is for Risengroet, not roemmegroet. Roemmergroet is made with soured cream. It is a OK recipe though, for risenrgoet. I would skip the Cardamom pods and just add 1/4 tsp of ground cardamom if you really want the cardamom flavor. Risengroet usually does not have that flavor added. Some people add vanilla flavoring though. I would also skip the sugar, as most people will want to add sugar to the top along with some butter and cinnamon. Growing up in Norway this was a typical Saturday lunch - 16 Nov 2008 (Review from Allrecipes US | Canada)
Yum. I made some substitutions and it was still great. I used nutmeg instead of cardamon, 3/4 c sugar and skim milk. - 12 Oct 2009 (Review from Allrecipes US | Canada)