Cardamom rice pudding with skimmed milk

Name: Cardamom rice pudding with skimmed milk
Total time: 50 min
Cuisine: Indian
Ingredients: 100g pudding rice; 800ml skimmed milk; 4 cardamom pods, lightly crushed; 40g caster sugar; 1 tsp vanilla extract; 0.25 tsp ground nutmeg; 2 tbsp sultanas

A creamy rice pudding scented with cardamom and vanilla, made with skimmed milk instead of cream.

Time50 min
LevelEasy
Costabout £0.55 a head

4 servings

Ingredients

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100 gpudding rice
800 mlskimmed milk
4cardamom podslightly crushed
40 gcaster sugar
1 tspvanilla extract
¼ tspground nutmeg
2 tbspsultanas

Method

1
Put the rice, milk, cardamom and sugar in a heavy pan. Bring to a gentle simmer over a medium heat.
2
Turn the heat down low and cook for 35 minutes, stirring every few minutes so it does not catch, until the rice is soft and the milk is thick and creamy.
35 min
3
Fish out the cardamom pods. Stir in the vanilla and sultanas.
4
Spoon into bowls and dust with nutmeg. It thickens as it cools, so loosen with a splash of skimmed milk if needed.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.