Rice pudding

A hint of cardamom adds a twist to Jo Pratts, creamy rice dessert. You can add as many toppings as you like, depending on how indulgent you feel
By Jo Pratt
Rice pudding
  • Rating:
  • Serves: 3-4
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 100 g Tilda basmati rice
  • 350 ml full-fat milk
  • 1 cardamom pod, gently bruised
  • ½ tsp ground nutmeg, (optional)
  • ½ vanilla pods, split lengthways
  • 90 g caster sugar
  • 1 egg yolk
  • 60 ml double cream
  • generous knob of butter

To decorate

  • shaved chocolate, (optional)
  • crushed biscuits, such as chocolate digestives (optional)
  • sprinkles, (optional)
  • orange zest, (optional)


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

2. Pour the milk into a separate saucepan and add the cardamom pod and nutmeg. 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 and cream. Stir in a large spoonful of the rice mixture, mix well, and then add to the remaining rice mixture. Return to the pan and 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 and decorate with shaved chocolate, crushed biscuit or sprinkles.

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