Best Recipe for White Chocolate and Cardamom Rice Pudding with Marmalade and Cointreau Sauce
Ingredients
- 1/2 cup short grain rice
- 1/3 cup golden baker's sugar
- 1 1/3 cups 1% milk
- 1/2 cup half-and-half
- 3 whole cardamom pods, seeds removed and ground to a powder
- 3 1/2 oz white chocolate, grated
- 1/3 cup marmalade
- 1/3 cup Cointreau
Instructions
- Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half. Add the cardamom powder.
- Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender. Add a little hot water if it's looking a little dry.
- Remove from the heat and stir in the grated white chocolate. Cover the pan and set aside.
- To make the sauce, combine the marmalade with the Cointreau and heat gently in a pan.
- Divide the rice pudding between four bowls and drizzle with the sauce.
- Serve decorated with a few shavings of white chocolate, if desired.
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