Rice pudding

  • Preparation Time7 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
200g cooked brown rice
700ml milk
5 to 7 cardamom pods (opened)
5 whole cloves
40g slivered almonds
40g sultanas
40g honey
Seasonal fruit, for topping
1) Put the rice, milk, cardamom, cloves, almonds, sultanas and honey in a large saucepan and bring to a boil on a medium heat.

2) Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the milk is absorbed and mixture has thickened and resembles risotto.

3) Serve hot or cold in bowls and top with seasonal fruit, such as mango or berries.

Cook's Note: To open the cardamom pods, just press hard with your finger tips over a cutting board until it snaps.

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