Cardamom and Apricot Rice Pudding

, from Issue #42. August, 2015
Photography by Aaron McLean.
Cardamom and Apricot Rice Pudding

A simple recipe that can be served not only as a dessert but also for breakfast. Remember to sprinkle with a little extra ground cinnamon.


Serves: 6


100 grams dried apricots, halved
50 grams sultanas or raisins
350 ml water
1 cup short grain rice, such as Arborio
350 ml water
½ teaspoon ground cinnamon
3-4 cardamom pods, lightly crushed
4 cups full cream milk
½ cup caster sugar
1 tablespoon runny honey


Soak the apricots and sultanas in the first measure of water for 1 hour until plump. Place the rice, second measure of water, cinnamon and cardamom in a medium-sized saucepan and boil for 6-8 minutes or until most of the water has been absorbed. Reduce the heat and add the milk and fruit with the soaking liquid. Bring to a very gentle simmer and continue to cook, uncovered, over a low heat for 20-25 minutes. Do not let it boil. Simmer until there is only a little liquid on top that hasn’t been absorbed.

Stir in the sugar and honey and cook for a further minute before removing from the heat. Cover the pan again and leave to cool so the remaining liquid can be absorbed. Transfer to a serving dish to cool completely then place in the fridge.

To serve: Remove the cardamom pods and serve sprinkled with a little extra ground cinnamon.