Spiced rice pudding with pomegranate drizzle

Method Print recipe

1. Heat a pan and add the milk, cream, sugar, cardamom pods, ground cinnamon, vanilla pods (cut in half and scrape), rice, sea salt and slowly cook for 40 minutes or until light and creamy
2. Once cooked remove the cardamom and vanilla pods and check the consistency and taste
3. Toast the pistachio kernels, lightly crush and set to one side
4. Place the spiced rice in your desired serving dish
5. Drizzle with the syrup and crushed pistachios. Finish with a garnish of fresh picked mint

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