Rice pudding with cardamom and orange recipe

  • Serves 6
  • 5mins to prepare, 2hrs to cook
  • 495 calories / serving
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HE RICEPUDDINGCARDAMON

Generously butter the inside of the slow cooker dish and turn the slow cooker on to high or low. Add the rice, orange zest, cardamom pods and caster sugar then stir in the milk. Cut the remaining butter into pieces and scatter into the dish. Cover with the lid and cook for 2 – 2 ½ hours on high or 4 - 4 ½ hours on low, until the rice is creamy and tender, stirring a few times throughout.

Serve hot, warm or chilled, adding extra milk to loosen of preferred.

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  • Ingredients

  • 65g butter
  • 200g pudding rice
  • 1.2 litres milk
  • 4 peeled strips of orange zest
  • 4 cardamom pods
  • 250g (8oz) caster sugar
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  • Energy 2072kj 495kcal 25%
  • Fat 17g 24%
  • Saturates 11g 55%
  • Sugars 53g 59%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 81.2g Protein 9g Fibre 1g

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