Cardamom rice pudding

Matt Tebbutt gives an Indian flavour to a very British dessert, infusing basmati rice with fragrant cardamoms for his creamy rice pudding
By Matt Tebbutt
Cardamom rice pudding
  • Rating:
  • Cook Time:
  • Prep Time: 5 minutes plus 1 hour infusing
  • Effort: easy


  • 750 ml whole milk
  • 250 ml double cream
  • 4 cardamom pods, roughly bashed, tied in muslin if possible
  • 75 g basmati rice
  • 75 g caster sugar, or more to taste
  • 4 tbsp grated fresh coconut or unsweetened desiccated coconut
  • 1 orange, finely grated zest only


1. Pour the milk and cream into a heavy-based saucepan. Drop in the cardamom pods and gently bring to a simmer. Remove from the heat and leave to infuse for 1 hour until aromatic.

2. Preheat the oven to 150C/fan 130C/gas 2.

3. Lift out and discard the cardamom pods, then stir in the rice and sugar. Bring to a simmer again, taste and add a little more sugar if needed, then pour into individual ramekins or ovenproof dishes and bake for 1 hour. They will be a nice, caramelised top to each one.

4. Meanwhile, in a dry frying pan, gently toast the grated or desiccated coconut and orange zest until golden. When ready to serve, sprinkle over the toasted coconut and orange mix.

Rate This Recipe