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Sophie Dahl

Cardamom rice pudding with spiced plums


Serves 4

Ingredients

For the rice pudding

  • 1.4 litres milk – semi skimmed
  • 1 cinnamon stick
  • 300g basmati rice
  • 1 tbsp vanilla extract
  • 8 cardamom pods
  • 100g golden caster sugar or 175g maple syrup
  • 150g raisins
  • 50g flaked almonds

For the plums

Method

  1. Pour the milk into a heavy bottomed pan with the cinnamon stick. Bring it to the boil and stir in the rice and vanilla extract
  2. Simmer on a very low heat for about 30 minutes, making sure that you keep stirring so the rice does not stick to the pan
  3. Crush the cardamom pods in a pestle and mortar and extract their seeds. Throw the pods away and add the crushed seeds to the sugar
  4. When the rice looks like a soupy milky risotto but still has a little bite, stir in the raisins, almonds and cardamom sugar or maple syrup and cook for another 5 – 10 minutes on low adding more milk if it starts to get dry
  5. For the plums – chop them up roughly. Place in a pan with the water or juice, star anise, cloves and ginger syrup/cordial – heat through gently until the plums are slightly softened and the flavours have infused
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