Cardamom chilled rice pudding recipe

Ingredients

• 300 ml double cream
• 100 g caster sugar
• 8–10 cardamom pods
• 200 g pudding rice
• pinch of salt
• 4–6 tbsp jam

Method

1. Put the double cream, caster sugar and cardamom pods in a saucepan. Heat gently to the boil, then remove from the heat and leave to infuse for 1 hour.
2. Meanwhile, put the pudding rice in a second saucepan with a pinch of salt and enough water to cover it. Bring to the boil, cover and simmer very gently for 15–20 minutes, until tender.
3. Remove the rice from the heat, let it stand for 5 minutes, then spread it in a shallow layer on a clean plate to cool quickly.
4. Strain the cardamom cream. Stir two thirds of it into the cooled rice, cover and refrigerate for at least 2 hours.
5. Stir in the remaining cream and serve the pudding cold with jam.