|Cardamon Rice Pudding|
Tom's mum sent us a copy of Sophie Dahl's cook book which was rather intriguing as I always think of her grandfather's characterisation of the little girl Sophie in The BFG. How such a girl can develop recipes to tempt and capture the imagination is a testament to old Roald.
The book looks at seasonal recipes for breakfast, lunch and supper, but I of course headed straight for the pudding section.
My Nana has her own legacy- rice pudding, so I was taken with this scented version. I adapted Sophie's recipe slightly to resemble my Nana's methods and polished it off with a spoon full of my friend Jenny's Rhubarb and Orange marmalade.
Cardamon Rice Pudding
1.4 litres Kara coconut milk
1 tsp cinnamon
300g pudding rice
8 cardamon pods deseeded and crushed
4 knobs of butter
Method1. Pour the milk and cinnamon into a heavy bottomed oven dish and stir in the rice.
2. Add the crushed cardamon seeds, butter and honey and stir.
3. Transfer to a preheated oven 200C and bake stirring occasionally for 1 hour. Add more milk if it begins to dry out.
My Nana uses condensed milk which creates the delicious caramel layer that rice pudding gets when baked, this didn't materialise when using coconut milk but it was obviously much healthier.
I also wanted to mention my new Hanson mechanical scales which Tom kindly bought me for Christmas! I love them. I was getting sick of replacing digital scale batteries so these work for me.
|Hanson mechanical scales|