This fruity, perfectly indulgent cardamom rice pudding is made from fresh and organic ingredients. I eat mine with fruit compote made of plums, blackberries, or whatever’s in season and stew it in my gorgeous Le Creuset Pan. To make life even easier, I used basmati rice and it did the job brilliantly! Enjoy.
For the Rice Pudding:
500ml rice milk or other milk
200g coconut cream
1 vanilla pod
1 cinnamon stick
1 cardamom pod
1 tbsp maple syrup
120g basmati rice
2 tbsp flaked almonds, to serve
extra maple syrup, to serve
For the Vanilla Yogurt:
100ml coconut or natural yogurt
1 tsp vanilla paste
First make the fruit compote. Place the blackberries and plums in a saucepan with the maple syrup, orange zest and juice. Bring to the boil, then lower the heat and simmer for 15–20 minutes until cooked through. Keep warm to serve with the rice pudding.
Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod and maple syrup in another pot over a medium–low heat. Bring to a simmer and cook gently for 5 minutes.
Then bring to the boil and add the rice, giving it a quick rinse first. Cook for 10 minutes, stirring well, until the rice is cooked through. Take out the cinnamon stick, vanilla pod and cardamom pod.
Mix the yogurt and vanilla together.
Serve the rice pudding with a generous dollop of fruit compote. Sprinkle with flaked almonds, a spoonful of vanilla yogurt plus a drizzle of maple syrup.