White Chocolate And Cardamom Rice Pudding With Marmalade And Cointreau Sauce
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
65
Spice
48
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Short Grain Rice1.333333 cups
Milk (1%)1 cup
Half-And-Half100 g
White Chocolate (grated)1 cup
Marmalade1 cup
CointreauDirections:
1
Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half
2
Add the cardamom powder
3
Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender
4
Add a little hot water if it's looking a little dry
5
Remove from the heat and stir in the grated white chocolate
6
Cover the pan and set aside
7
To make the sauce, combine the marmalade with the Cointreau and heat gently in a pan
8
Divide the rice pudding between four bowls and drizzle with the sauce
9
Serve decorated with a few shavings of white chocolate, if desired
10
Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half
11
Add the cardamom powder
12
Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender
13
Add a little hot water if it's looking a little dry
14
Remove from the heat and stir in the grated white chocolate
15
Cover the pan and set aside
16
To make the sauce, combine the marmalade with the Cointreau and heat gently in a pan
17
Divide the rice pudding between four bowls and drizzle with the sauce
18
Serve decorated with a few shavings of white chocolate, if desired