Jump to content
Home > Recipes > Lemon & Cardamom Rice Pudding
Lemon & Cardamom Rice Pudding

Lemon & Cardamom Rice Pudding

  • Serves 8–10




  • ¾ cup Tilda Original Pure Basmati Rice
  • 4 cardamom pods
  • 33 ounces milk
  • 20 ¼ ounce carton single cream
  • ½ cup sugar
  • 3 lemons
  • Caster sugar, to dust


  1. Bruise the cardamon pods. Place in a pan with milk, cream, sugar and the rind of half a lemon.

  2. Cook over a low heat stirring until the sugar has dissolved and the milk has come to the boil.

  3. Place the rice in a shallow 60 ounce ovenproof dish. Strain the milk and pour over the rice. Mix thoroughly. Cook at 325°F for 1 ¾ hours or until rice is cooked and most of the liquid has been absorbed.

  4. Remove the peel and the pith from the lemons and slice into segments.

  5. Sprinkle the top of the pudding with caster sugar and brown under a preheated grill.

  6. Serve with the lemon segments.