Citrus fruits are in season at the moment and adding them to a bowl of rice pudding is a nice way to brighten up this classic dessert.
Feel free to use which ever type of milk you prefer, but a good almond milk works really nicely to produce a creamy texture. Rude Health do a nice one if you aren’t making your own.
I didn’t have any pudding rice when I made this so tried it out with risotto rice and it worked a charm, just check on it, stirring it and topping it up with milk as you go.
Almond milk and cardamom rice pudding with blood orange, grapefruit and pomegranate molasses
460ml + more homemade or good quality almond milk, or other milk of choice
90g Arborio or pudding rice
Pinch of salt
1 tsp. almond extract
Pinch cardamom (optional)
Sweetener of choice, to taste (e.g. sugar, a mild honey or agave)
To serve (any or all of the following):
Fresh mint, chopped
Sliced or chopped toasted almonds
Put the milk in a saucepan with the rice and a pinch of salt and bring to the boil. Reduce the heat to a simmer and cook the rice for 30-40 minutes, stirring every now and then and topping up with more milk as necessary, making sure that it never gets dry. Depending on what type of rice you use, cooking times may vary.
During the last 5 minutes stir in the almond extract, cardamom and sweetener, tasting to see if you need more of anything.
Serve immediately in bowls and top with the fruit, a drizzle of pomegranate molasses, mint and nuts.
I don’t really understand the health risks of reheating rice, but I have stored leftovers of this in the fridge and reheated it the next day in a saucepan with a splash of milk and it was fine, though it’s probably best to not reheat it more than once. Otherwise, I quite like it cold, if that floats your boat.