Vanilla ground rice pudding

30 minutes


  • 200ml of coconut milk, (drinking style) or whole milk
  • 2 green cardamom pods, seeds removed and husks discarded
  • 1/2 tsp vanilla extract
  • 90g of ground rice, not rice flour
  • 200ml of apple and ginger juice
  • 1/2 lemon, zested
  • 1 tbsp of condensed milk, optional, for added sweetness
  • 3 tbsp of Demerara sugar
  • 1 tbsp of ground pistachio nuts, to garnish


In a heavy-based saucepan, heat the milk until hot (for about 2 minutes on a low-medium heat)
Once hot, add the cardamom seeds and vanilla and cook for approximately 1–2 minutes until the aroma infuses into the milk
Carefully add the ground rice and stir to avoid lumps forming. Reduce the heat to low. Pour half of the apple and ginger juice into the pan and keep stirring to avoid lumps
Add the lemon zest, condensed milk and remaining juice. Stir for a minute or two until combined – you should have a thick semolina-like pudding consistency that has nearly doubled in size as the ground rice swells as it cooks. The rice should now be completely cooked through
Pour into an oven-proof serving dish, top with Demerara sugar and turn the grill to hot. Place under the grill for up to 10 minutes, or until the sugar caramelises and reaches a dark brown colour
Sprinkle with ground pistachios and serve immediately