Cardamom and Orange Rice Pudding

Rice pudding is the ultimate comfort food: warm, sweet and sticky. You can keep it relatively plain and omit raisins and cinnamon or spice it up with cardamom to give it Arabic/Sicillian twist. The flavours of cinnamon and cardamom will get you in the festive spirit!

Serves 8

100ml Vin Santo, dessert wine or sherry

50g raisins

1 litre milk

100ml double cream

250g risotto rice (Arborio)

1 vanilla pod, split

3 cardamom pods

1 cinammon stick

1 strip of orange zest, about 5cm long

3 tablespoons of honey

150ml Tim’s Dairy Greek Yoghurt

Put the raisins in a bowl with the Vin Santo to soak.

Put the milk and cream into a large saucepan with the rice, vanilla pod, cardamom pods, cinnamon sticks and orange zest and bring to the boil over a medium heat. Stir frequently to prevent the rice from catching and leave to simmer for 30–40 minutes or until the rice is done. Remove from the heat and add the honey to taste.  Stir in the soaked raisins and Vin Santo.  Remove the vanilla pod, cinnamon sticks, cardamom pods and orange zest.

Add the soaked raisins, Vin Santo and honey and adjust the sweetness with more honey or sugar to suit your taste. Stir in the Greek Yoghurt and serve topped with a swirl of honey.

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