This is a delicately spiced rice pudding that would be absolutely perfect at the end of a long, Indian meal.
- 8 large cardamom pods
- 1.5 litres whole milk
- 200g unsalted butter
- 200g caster sugar
- 1 tbsp. ground cinnamon
- 200g white rice
Grind the cardamom pods in a coffee grinder or using a rolling pin until very fine.
Place the milk, rice, butter and cardamom into a large saucepan. Bring to a low simmer and cook it for around 90 minutes.
Add the sugar into the mixture, along with the cinnamon.
Cook the mixture for a further 15 minutes, until the sugar is dissolved and the rice pudding is thickened.
Serve with a sprinkle of chopped nuts, still warm from the saucepan.