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Rice pudding with sultanas

  • 0:05 Prep
  • 0:35 Cook
  • 6 Servings


  • 1.5L (6 cups) milk
  • 200g (1 cup) Basmati rice
  • 100g (1/2 cup) caster sugar
  • 6 cardamom pods, crushed
  • 1 cinnamon stick
  • 4 tablespoons sultanas
  • 20g butter
  • 25g (1/4 cup) flaked almonds


  • 1
    Place the milk in a large saucepan and bring to the boil. Add the rice, sugar, cardamom and cinnamon. Reduce heat to medium and cook, stirring, for 30 minutes or until the rice is soft.
  • 2
    Stir in half the sultanas. Set aside for 10 minutes to cool slightly.
  • 3
    Heat the butter in a frying pan over medium heat. Add the almonds and remaining sultanas. Cook, stirring, for 1-2 minutes or until lightly toasted.
  • 4
    Divide the rice pudding among serving dishes. Top with almonds and sultanas.

Source: taste.com.au


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