Cardamom-and-rose almond milk rice pudding

Cardamom-and-rose almond milk rice pudding

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  • 4
  • Easy
  • 15 minutes
  • 35 minutes
  • Woolworths Villiera Longmarket


  • 100 g carnaroli rice
  • 3 cardamom pods, crushed
  • 1 T coconut oil
  • 2 T caster sugar
  • ½ t vanilla extract
  • 5 cups sweetened almond milk
  • 100 g sugar
  • 100 g raspberries
  • ½ t rose-water, or to taste
  • 100 g strawberries, chopped

Cooking Instructions

Gently fry the rice and cardamom in the coconut oil over a medium to low heat for 5 minutes. Add the caster sugar, vanilla and 4 cups almond milk and simmer for 20–30 minutes, stirring

Add the remaining almond milk to loosen the mixture if necessary.

Heat the sugar and ½ cup water in a small saucepan. When the sugar has dissolved, add the raspberries and cook for 5 minutes.

Remove from the heat, add the rose-water and strawberries. Spoon over the rice pudding.

Cook's note: Almond or coconut milk makes this delicious and dairy-free. But you could also use equal parts full-cream milk and cream for an extra-creamy version.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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