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Cardamom Rice Pudding with Raspberries
This sweet, rich and creamy cardamom rice pudding makes an easy and delicious dessert.
cardamom rice pudding
cooked basmati rice
thawed and drained
Heat the oven to 325 degrees F. and get a kettle of water to boil for a water bath.
Set an 18-ounce (2 ¼ cup) casserole pan into a baking pan and add the rice to the pan in an even layer. Set aside.
In a bowl, whisk egg yolk with sugar, cardamom and salt.
Whisk in the cream and the milk.
Pour the custard into the casserole pan.
Add in the raspberries.
Pour boiling water into the baking pan until it comes about halfway up the outside of the casserole pan.
Transfer to the oven and bake until set and no longer jiggly in the center (45 to 60 minutes*).
Take the casserole pan out of the water and let cool to room temperature.
Serve the rice pudding at room temperature.
*The baking time depends on many factors, including altitude, accuracy of oven temperature and more. Start checking the custard after 45 minutes.
Cardamom Rice Pudding with Raspberries https://thespicetrain.com/cardamom-rice-pudding/