Cardamom Rice Pudding

Ingredients

• 100g basmati rice

• 1.5l whole milk, plus 50ml

• 150ml condensed milk

• ½ tsp ground cinnamon

• 2 dried bay leaves

• 6 green cardamom pods, lightly crushed

• 30g flaked almonds

• 20g demerara sugar

• 20g raisins

• 120g fresh raspberries (or use frozen)

• 20g unsalted shelled pistachios, roughly chopped

• 1 tsp Bart Rose Petals, for sprinkling (optional)

8 servings

Calories~275 kcal

Protein~9 g

Carbs~36 g

Fat~11 g

Fiber~2 g

Sugar~24 g

Total recipe

Calories~2,200 kcal

Protein~75 g

Carbs~290 g

Fat~85 g

Fiber~15 g

Sugar~190 g

Method

• Step 1

  . Put the rice in a bowl and pour over the 50ml whole milk; leave to soak for 20 mins.

• Step 2

  Preheat the oven to 180°C/160°C fan/gas 4. Combine the remaining whole milk and condensed milk in a jug with the cinnamon and whisk well. Pour into a large baking tin or dish, add the bay, cardamom, almonds, sugar, raisins and rice mixture; stir to combine.

• Step 3

  Bake for 1 hr, then remove from the oven and give it a good stir (don’t worry about mixing the skin in; it dissolves back into the pud). Scatter the raspberries over the top and bake for 30 mins more or until golden. Leave to stand for 20 mins before serving warm or cold, topped with the pistachios and dried rose petals, if you like.