Before we say goodbye to Winter – as tomorrow marks the official start of Spring with Ostara – I thought I would share one last comforting, nostalgic recipe for Winter. Rice pudding epitomises this for me, and this week I found myself craving its soothing properties. As always, I like to give traditional dishes a different twist so tried infusing my go-to rice pudding with cardamom, and topping it with rhubarb compote. To make the rice pudding, you will need:
50g pudding rice
600ml milk (whole or semi-skimmed)
10g caster sugar
6 cardamom pods.
Preheat the oven to 140C Fan and grease a big oven-proof dish. Tip the rice into the dish. Heat the milk and add to the rice, along with the sugar. Stir to combine.
Bake in the oven for 30 minutes, then stir and add the cardamom pods. Continue cooking for another one and a half hours at least, until the rice is cooked through and the top is golden brown. Serve with rhubarb compote – I made my blood orange and vanilla compote from this post and it paired so well with the cardamom.