Rice Pudding

Rice pudding

Ingredients

• 2 pints of milk (or 1.5 pint milk, .5 pint single cream)
• 6 green cardamon pods, lightly crushed
• 2 tbs basmati rice
• 2 tbs golden castor sugar

Method

Gently heat the milk (or milk and cream) over a medium low flame, once warm add the cardamon and rice, slowly bring to the boil, stirring frequently.

Once the mixture is boiling reduce the heat until it simmers gentally. Simmer until the mixture is reduced by half, stirring freqently.

Once the mixture is the correct consistency transfer to a bowl and add the sugar. (2 tbs is about right, but more or less to taste), then leave the mixture to cool. Once the mixture is cool transfer to the fridge and leave to sit for a few hours. (or eat it warm, it's all good.)