Cardamom rice pudding

Ingredients

• 150 gpudding rice
• 10cardamom pods, lightly crushed
• 50 ggolden caster sugar
• 1 litrewhole milk
• 20 g, plus extra for the dishbutter

Instructions

1. 1

   Prepare the dish

   Heat the oven to 150°C (130°C fan, Gas Mark 2) and lightly butter a 1.5-litre ovenproof dish. Add the rice, lightly crushed cardamom pods and sugar, then stir in the milk. Dot the top with butter and place the dish in the oven.

2. 2

   Bake the pudding

   Cook for 30 minutes, then stir the rice and return the dish to the oven for another 30 minutes. Stir again, then bake for a final hour without stirring, until the rice is tender and creamy. Serve hot with jam or lightly poached apples.

What is baked rice pudding?

Baked rice pudding is a traditional British dessert made by cooking rice slowly in milk until it softens and the mixture turns creamy. It is often served warm as a simple, comforting finish to a meal.

This version keeps the familiar milk, rice and sugar base, while cardamom brings a fragrant, lightly spiced note. The long, gentle bake gives the rice time to soften without needing constant attention.

Nutrition and macros by portion

The nutrition label shows one serving as written: 385 calories, 12g protein, 53g carbs, 16g fat.

The rice and sugar provide most of the carbohydrates, while whole milk and butter contribute much of the fat; the milk also supplies most of the protein. Serve a portion with lightly poached apples for fruit alongside, or keep the accompaniment modest if you want the pudding itself to remain the focus.

Choosing the ingredients

Pudding rice: its short, starchy grains soften well in milk and help give the finished pudding its thick, creamy texture.

Cardamom: lightly crushing the pods lets their aroma infuse the milk as the pudding bakes. The pods are not removed in the method, so take care when serving.

Whole milk and butter: whole milk gives the pudding a richer base, while butter adds richness to the surface and helps flavour the dish.

Getting the texture right

Staged stirring: stir after the first 30 minutes and again after the next 30 minutes, as directed. These early stirs help distribute the rice through the milk before the final undisturbed bake.

Final bake: leave the pudding unstirred for the last hour. The rice should be tender and the mixture creamy when it is ready; if the rice still feels firm, continue baking until it softens.

Timing the bake

Gentle heat: the oven temperature is 150°C, or 130°C for a fan oven, which allows the rice to cook gradually in the milk. Use the stated temperatures rather than increasing the heat to hurry it along.

Check the finish: the method calls for 30 minutes, a further 30 minutes after stirring, then a final hour without stirring. Oven performance can vary, so use tenderness and creaminess as the final cues.

Serving suggestions

Jam: serve a spoonful alongside the hot pudding for a fruity contrast to the creamy rice.

Poached apples: lightly poached apples make another suitable accompaniment and add soft fruit to each portion. Serve them on the side or spoon them over the top.

Using the cardamom

Lightly crush the pods before adding them to the dish so their flavour can infuse the milk during baking. Keep them whole rather than grinding them, as the recipe calls for pods and the pudding can be served with them still present.

Let diners know that the pods are in the pudding, or remove them from individual portions as you serve. Their flavour is subtle, so avoid crushing them so thoroughly that the seeds scatter through the rice.

Recipe notes & tips

• Butter the dish lightly across the base and sides before adding the ingredients.
• Use pudding rice so the grains soften and thicken the milk as they cook.
• Stir at the two points specified before leaving the pudding undisturbed for its final hour.
• Check that the rice is tender before serving, as ovens can vary.
• Warn diners that cardamom pods may remain in the finished pudding.

Variations

• Add cinnamon: include a small cinnamon stick with the cardamom for another warm spice note.
• Use orange zest: add a little finely grated zest to the milk for a citrus aroma.
• Serve with berries: offer fresh berries alongside the hot pudding for a fruity contrast.
• Try stewed fruit: spoon stewed fruit over each portion instead of jam or poached apples.

Common mistakes to avoid

• Skipping the early stirs: stir after each 30-minute stage so the rice is redistributed through the milk.
• Stirring during the final hour: leave the pudding undisturbed then so it can finish baking as directed.
• Using the wrong rice: choose pudding rice rather than a long-grain variety for the intended creamy texture.
• Raising the oven heat: keep to 150°C (130°C fan) and allow time for the rice to become tender.
• Serving before the rice is tender: check the grains and continue baking if they still feel firm.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat gently in a saucepan or microwave until hot, stirring in a little milk if the pudding has thickened.

Frequently asked questions