Equipment
Ingredients
Pudding Base
- 100 g short-grain white rice
- 750 ml whole milk
- 120 ml heavy cream
- 60 g granulated sugar
- 75 g dried cherries
- 6 green cardamom pods, crushed slightly
- 5 ml vanilla extract
- 1 g salt
Whipped Cream Topping
- 150 ml heavy cream, chilled
- 15 g powdered sugar
- 2 ml vanilla extract
Nutrition (per serving)
Method
Slightly crush the green cardamom pods to expose the seeds, which will help release their oils into the pudding.
In a medium saucepan, combine the whole milk, 120ml heavy cream, short-grain white rice, granulated sugar, salt, and the crushed cardamom pods. Place over medium heat.
Bring the liquid to a gentle simmer around 85 C / 185 F. Reduce the heat to low and simmer gently for 35 minutes, stirring frequently with a wooden spoon to prevent the rice from scorching on the bottom. The pudding is ready when the rice is very tender and the liquid has thickened to a creamy consistency.
Remove the saucepan from the heat. Stir in the dried cherries and 5ml of vanilla extract. Allow to sit for 10 minutes to cool slightly, then locate and discard the cardamom pods.
Transfer the pudding to a serving bowl or individual glasses. Press a layer of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 4 hours until fully cold and set.
Just before serving, pour the remaining 150ml of cold heavy cream into a clean mixing bowl along with the powdered sugar and 2ml of vanilla extract. Whip with a whisk until soft, billowing peaks form.
Remove the plastic wrap from the chilled rice pudding. Spoon a generous amount of the freshly whipped cream over each portion and serve immediately.
Chef's Notes
- Using a short-grain rice like arborio is critical. Its high starch content is what gives the pudding a naturally creamy, thick consistency without needing egg yolks or cornstarch.
- Frequent stirring during the cooking process is not just to prevent sticking. The physical agitation helps release starches from the rice into the milk, developing the luxurious texture.
- If you prefer a more pronounced spice note, toast the crushed cardamom pods in the dry saucepan over medium heat for 30 seconds before adding the liquids.
- The dried cherries offer a pleasant tartness that cuts through the rich dairy. Plumping them slightly in warm water or a splash of orange juice before adding them to the pudding can make them even softer.
Storage
Refrigerator: 3 days — Keep covered tightly. The rice will continue to absorb moisture as it sits.
