If you enjoy the skin on the top of a baked rice pudding, then this is not the recipe for you. If however you prefer a creamier, snow-white version without the leather on top then this will be right up your street, and if you prefer your rice pudding out of a tin, then I can’t help you; you’re on your own kid.
I cook my rice pudding entirely on the stove top rather than in the oven and infuse it with cardamom and cinnamon, adding a splash of rose water at the end along with cream and sugar. It’s served with fresh fig which is cut in half and rolled in sugar, then blow-torched to brûlée the cut surface, which apart from completing the Middle Eastern theme also adds another texture.
The volume of milk might look like a typo compared to the quantity of rice, but don’t be fooled. You’ll also need a decent pan with a thick base to prevent the milk from catching, otherwise be prepared to stir more often.
The rice pudding can be reheated on the hob with an extra splash of milk if you were to make it in advance and it also freezes well, but should be defrosted in the fridge overnight.
Ingredients
(serves 4)
150g pudding rice
800ml semi-skimmed milk
14 x green cardamom pods
2 x sticks of cinnamon (8cm)
75g caster sugar
120ml double cream
1 x teaspoon rosewater
Remove the husks from the cardamom and grind the black seeds as finely as possible in a pestle and mortar.
In a medium sized saucepan, add the rice and the milk, the ground cardamom and the cinnamon sticks; place over a low heat and bring slowly to a simmer.
Simmer the rice gently until the milk has been absorbed and the rice is soft; this could take up to an hour from start to finish, but more likely 45 mins.
When the rice is cooked add the sugar and cream, stirring thoroughly. Add the rosewater at the very end – you may need to add a splash or two more depending on its strength your personal preference.
Cut the figs in half vertically keeping the stalks on, then roll in caster sugar and place on a baking tray (to prevent scorching your beautiful solid oak work surface!!). Keeping the cut surfaces level with a spoon or other up-turned implement, melt the sugar slowly at first with the blowtorch, then give them a good blast to turn the sugar into a dark caramel.
Dust the rice pudding with a little ground cinnamon and serve with the fig.