| Prep: 15 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 19g | 12g | 35g |
| sugars | fibre | protein | salt |
| 25g | 2g | 8g | 0.05g |
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I have a deep-seated love for this Black Cardamom Rice Pudding recipe because it encapsulates the intermingling of my Pacific Northwest influences with my Japanese roots. Not only does this dessert offer a delightful fusion of East meets West, but it also brings healthful elements to the table.
Nutritional Virtues of Black Cardamom Rice Pudding
Let’s delve a bit into the health benefits this cardamom-infused delicacy brings alongside its intoxicating flavours. Black cardamom is known for its antioxidant and diuretic properties, among others. Meanwhile, the milk and cream in this recipe provide essential calcium for bone health. The fruits and nuts add a dose of vitamins, antioxidants, and heart-healthy fats.
The Taste Journey
This recipe takes me back to my grandmother’s kitchen in Japan, where exotic and comforting flavours coexisted seamlessly. Much like traditional Shiruko, a Japanese red bean soup with rice cake, this Black Cardamom Rice Pudding calls forth the warmth and familiarity of home.
Pairing Possibilities
Indulging in this rice pudding doesn’t stop at the dessert course — it’s versatile and pairs well with many dishes. Why not serve it alongside some mild green tea? Or perhaps with a comforting bowl of miso soup as is customary in my Japanese heritage? The possibilities are as boundless as your foodie imagination!
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What You’ll Need
- 1 cup Basmati rice
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 3 black cardamom pods
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Zest of 1 orange
- 1/2 cup golden raisins
- 1/2 cup chopped dried apricots
- 1/4 cup chopped pistachios for garnish
Method
Step One
Begin by rinsing the Basmati rice under cold water until the water runs clear. This is to remove any excess starch so that the rice doesn’t stick together while cooking.
Step Two
In a large saucepan, combine the rinsed rice, whole milk, heavy cream, and granulated sugar. Bring the mixture to a simmer over medium heat, stirring occasionally.
Step Three
While the rice and milk mixture is heating, lightly crush the black cardamom pods to release their flavor. You can do this by pressing them with the flat side of a knife until they crack open.
Step Four
Add the crushed cardamom pods, pure vanilla extract, and salt to the saucepan. Reduce the heat to low and let the mixture simmer gently. Stir the mixture occasionally to prevent it from sticking to the bottom of the saucepan.
Step Five
As the rice mixture simmers, it’ll start to thicken. This process should take about 20-30 minutes. Once the rice is tender and the pudding has thickened to your desired consistency, remove the saucepan from the heat.
Step Six
Stir in the orange zest, golden raisins, and chopped dried apricots into the hot rice pudding. The residual heat will plump up the dried fruits and infuse their flavor into the pudding.
Step Seven
Transfer the pudding into serving bowls and allow it to cool slightly. You can serve the rice pudding warm or cover and chill it in the refrigerator for a few hours if you prefer it cold. Before serving, sprinkle the chopped pistachios over the top of each portion for some added crunch and color.
