Lemon & Cardamom Rice Pudding

Serves: 3-4
Preparation time: 10 minutes
puddingCooking time: 30-35 minutes


100g Tilda Pure Basmati Rice
350ml Full-fat milk
1 Cardamom pod, gently bruised
1/2 Vanilla pod, split lengthways
90g Caster sugar
1 egg yolk
60ml Double cream
Finely grated zest 1 small unwaxed lemon, plus a little extra to garnish
Generous knob of butter


1. Place the rice in a large saucepan with 200ml cold water. Bring to the boil, reduce heat to low, then cover and simmer gently for 12 minutes or until the water is absorbed.

2. Pour the milk into a separate saucepan and add the cardamom pod. Scrape the vanilla seeds into the milk with a sharp knife. Heat to simmering point over a low heat and pour over the rice. Add the sugar and cook over a medium heat for 12-15 minutes, until the rice is tender and the milk has thickened.

3. In a small bowl, beat together the 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 6-8 minutes, stirring all the time, until the pudding is thick and creamy.

4. Take the pan off the heat, remove the cardamom pod and stir in the butter. Spoon into individual dessert bowls or glasses. Garnish with the extra lemon zest and serve warm.

Diwali is a time for sharing and savouring. Check out the website www.tilda.com for some great-tasting recipes, some of which can be cooked ahead to avoid last minute kitchen dramas.

Celebrate Diwali with TIlda. Just add friends and let the good times roll in.

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