Almond milk rice pudding with cardamom and orange

Almond milk rice pudding with cardamom and orange

Budino di riso al latte di mandorle

By
From
Venice
Serves
8
Photographer
Helen Cathcart

In a beautiful old hand-bound Venetian cookbook from the 1700s we read the recipe for riso al latte di mandorle, rice with almond milk sweetened with honey. The idea for it was probably brought to Venice by travellers from the middle east. Nowadays it is made with cow’s milk and given to children or the ill to fortify them. I love this way of cooking the rice first with butter and sugar, it creates a butterscotch flavour to this luscious creamy pudding.

Ingredients

Quantity Ingredient
50g unsalted butter
35g caster sugar
150g arborio rice
750ml Almond milk
450ml double cream
pinch salt
3 cardamom pods
1 cinnamon stick
1 strip orange zest
30g shelled pistachios, roughly chopped, (optional)
2 tablespoons clear honey, (optional)

Method

  1. Melt the butter in a large saucepan over a medium heat. Mix the sugar and rice together in a bowl and then add to the butter, stirring for around 5 minutes so the rice is well coated in the butter and sugar. Add the milk and cream to the pan, then add the salt, cardamom, cinnamon and orange zest, and stir through to combine. Cook for around 25 minutes or until you have a thick, smooth rice pudding. Discard the flavourings. Serve at room temperature or cool and chill before serving. It will thicken on cooling so add a dash of cream or milk to loosen it. Serve in glasses as it is or decorate with pistachios and a swirl of honey.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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