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Lemon and Cardamom Rice Pudding

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  • Serves: 1
Lemon and Cardamom Rice Pudding


  • 50g basmati rice
  • 100ml cold water
  • 100ml full-fat milk
  • 1 cardamom pod, split lengthways
  • 25g caster sugar
  • 1 small egg yolk
  • 40ml double cream
  • Finely-grated zest ½ small unwaxed lemon, plus a little extra to decorate
  • Knob of butter


  1. Place rice in a large saucepan with the cold water. Bring to the boil. Reduce the heat to low, then cover and simmer very gently until the water is absorbed.

    Pour the milk into a separate saucepan and add the cardamom pod. Scrape vanilla seeds into the milk with a sharp knife. Heat to simmering point over a low heat and pour over rice. Add sugar and cook over a low heat until rice is tender and the milk has thickened.

    In a small bowl, beat together egg yolk, cream and lemon zest. Stir in a large spoonful of the rice mixture. Mix well, then add to the remaining rice mixture. Cook over a low heat for 6 minutes, stirring all the time, until pudding is thick and creamy.

    Take the pan off the heat, remove cardamom pod and stir in butter. Spoon into an individual dessert bowl or glass. Decorate with the extra lemon zest. serve warm.

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