Date posted: 26/09/2017

Spiced rice pudding with pomegranate drizzle

  • Serves 10
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Cravendale whole milk 1 litre
Double cream 250ml
Caster sugar 80g
Chef William whole green cardamom 8 pods
Everyday Favourites vanilla pods 1g
Everday Favourites ground cinnamon 4g
Triple Lion pudding rice 300g
Maldon sea salt 3g
Pomegranate syrup 100ml
Pistachio kernels 50g
Pomegranate seeds 100g
Mint (picked) 1 bunch


  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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