INGREDIENTS
Milk, full cream 1 L
Short grain rice 200 g
Ground cardamom 6 g
Vanilla essence 5 g
Egg yolk, large 2 units
Granulated sugar 125 g
Salt To taste
METHOD
- Add the milk, rice and cardamom to a large pot and bring to a boil. Reduce the heat to a simmer and simmer uncovered for 15 minutes, stirring frequently.
- Cover the pot and simmer covered for 15 minutes, stirring occasionally.
- Uncover the pot and simmer uncovered for 10 minutes, stirring frequently.
- Whisk the egg yolk and sugar together until it reaches a pale colour with a creamy consistency.
- Temper the rice mixture with the egg yolks, taking care not to split the eggs.
- Return the mixture to the pot over medium heat and simmer until it thickens and covers the back of a spoon.
- Add the vanilla essence and salt, mixing it in thoroughly.
- Eat warm or allow to cool in a serving dish and enjoy cold.
YIELD 1 LITRE, 4–6 SERVINGS
PREPARATION TIME 30 MINUTES
TOTAL TIME 1 HOUR