Recipe: Cardamom Rice Pudding with Rhubarb Compote
Before we say goodbye to Winter as tomorrow marks the official start of Spring with Ostara I wanted to share one last comforting nostalgic recipe for the colder months. Rice pudding epitomises Winter for me and this week I found myself craving its soothing warmth. As always I like to give traditional dishes a little twist so I infused my go to rice pudding with cardamom and served it with a rhubarb compote.
Ingredients
For the rice pudding
50g pudding rice
600ml milk whole or semi skimmed
10g caster sugar
6 cardamom pods
Method
Preheat the oven to 140°C fan and grease a large ovenproof dish. Tip the rice into the dish. Heat the milk and pour it over the rice along with the sugar. Stir to combine.
Bake for 30 minutes then stir and add the cardamom pods. Continue baking for at least another one and a half hours until the rice is soft and the top is golden brown. Serve with rhubarb compote. I used my blood orange and vanilla compote from a previous post which paired beautifully with the cardamom.
A Seasonal Note
This recipe sits at the threshold of Ostara when the world is waking yet a touch of Winter comfort is still welcome. Cardamom brings warmth for the lingering chill while rhubarb offers the first bright promise of Spring. Together they create a bowl that feels both grounding and gently uplifting a reflection of the season’s quiet shift toward light.
