My New Favourite Dessert…Ever | uk wedding blog

facebook-profile-picture By Phoebe

Seriously…its heavenly, but only if you like cardamom (I always thought it was pronounced cardamon), rose, and rice pudding. Cold.

It’s totally calorie free (lies) and it can be done in minutes (more lies).

Rose and Cardamom Rice Pudding


♥ 300ml double cream
♥ 8-10 cardamom pods, lightly crushed (I used 10)
♥ 100g caster sugar
♥ 200g pudding rice
♥ 400ml water
♥ 1tsp rose water (I used 2)
♥ pinch of fine salt
♥ quince or strawberry jame


♥ Pour the cream into a saucepan and add the crushed cardamom pods, add the sugar. Stir over a gentle heat until the sugar dissolves, then increase the heat. As soon as it begins to bubble, remove from the heat and allow in infuse for an hour (I forgot about it so it was more like 2)

♥ Put the rice into another saucepan and add the water and a pinch of salt. Bring to the boil and then lower the heat to a simmer. Cover and cook for about 15mins. Leaving the lid on, let it stand for 5 mins, then spread it out on a plate to cool.

♥ Strain the cream through a fine sieve (I only had a colander, you need a sieve, cardamom seeds have some kick). Add the rose water, then stir in two thirds of the cream, the remaining cream will be used to loosen when serving.

♥ Cover the rice and the separate cream and chill for 2 hours.  When ready to serve, spoon into individual dishes, add cream and a teaspoon of jam.

Let me know if you make it! I made enough for 6 so that we could have it for the dessert through the week. Oh so diet conscious.


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