Cardamom And Lemon Rice Pudding Recipes

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LEMON RICE PUDDING



Lemon Rice Pudding image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 9

1 cup medium-grain white rice
2 cups milk
2 tablespoons heavy cream
1 tablespoon salted butter
Pinch of kosher salt
One 8-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Zest of 1 1/2 lemons plus juice of 1/2 lemon, plus extra lemon zest, for serving
1 large egg, beaten

Steps:

  • Pour the rice into a medium saucepan (nonstick works well). Add the milk, cream, butter, salt and 2 cups of water and stir to combine. Bring the mixture to a gentle boil over medium-high heat, then cover the pan, reduce the heat to low and simmer, stirring twice as it cooks, until all the liquid is absorbed and the mixture is creamy, 20 to 25 minutes.
  • Turn off the heat, add the sweetened condensed milk, vanilla and lemon zest and juice and stir. Return to the heat and cook for 5 more minutes, then turn off the heat again. Mix in the egg, stirring constantly.
  • Let the mixture sit in the pan for an additional couple of minutes, then serve it nice and warm with some grated lemon zest over the top.

RICE PUDDING WITH SAFFRON AND CARDAMOM



Rice Pudding with Saffron and Cardamom image

One of my favorite recipes, nutritious and so easy to make.

Provided by moza

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

2 cups water
1 cup rice flour
½ cup white sugar
2 cups milk
2 tablespoons rose water
½ teaspoon saffron
½ teaspoon ground cardamom
18 shelled pistachio nuts

Steps:

  • Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
  • Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
  • Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 42.3 g, Cholesterol 6.5 mg, Fat 3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 44.8 mg, Sugar 20.7 g

CREAMY RICE PUDDING WITH CARDAMOM



Creamy Rice Pudding With Cardamom image

Make and share this Creamy Rice Pudding With Cardamom recipe from Food.com.

Provided by Ppaperdoll

Categories     Dessert

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

750 ml whole milk
10 whole cardamom pods
8 tablespoons sugar
2 tablespoons long grain rice
1 egg yolk
2 tablespoons sultanas
2 tablespoons blanched slivered almonds
150 ml whipping cream

Steps:

  • Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat.
  • Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through.
  • Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely.
  • Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top.
  • Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.

Nutrition Facts : Calories 405.3, Fat 22.5, SaturatedFat 12.2, Cholesterol 114.4, Sodium 90.8, Carbohydrate 44.2, Fiber 0.7, Sugar 38.1, Protein 8.8

RICE PUDDING WITH CARDAMOM



Rice Pudding With Cardamom image

If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.

Provided by Boomette

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/2 cup arborio rice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
2 1/2 cups whole milk
2 tablespoons sugar
1/4 cup unsalted shelled pistachio, toasted
2 teaspoons liquid honey

Steps:

  • In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.

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