Rice pudding with soft spices

Steps

• Preheat the oven at 180°C
• Crash the cardamom pods with the back of a knife
• Add in a small/medium size pan going into the oven:
  • the cardamom
  • the clove
  • the stick of cinnamon
• Heat-up the pan and roast the spices in order to help them release their aromas
• Slice the vanilla pod in half and remove the seeds
• In the pan going to the oven, add:
  • the coconut milk
  • the milk
  • the heavy cream
  • the sugar
  • the vanilla seeds
  • the zest of half a lime
• Heat-up the pan a little bit to help the spices release their perfumes and melt the sugar
• Add the rice and continue to heat-up the pan in low heat but continue to stir from time to time with a wooden spoon
• Cook for 5’
• During this time, prepare the ingredient that lift the pudding in another level
• Stir well with a whisk the egg yolk
• Add the mascarpone cheese and continue to stir with the whisk until a fine cream is formed
• When the 5’ are over, take the pudding off heat and add the mix egg/mascarpone
• Stir everything together with the wooden spoon
• Put the pan back on heat and cook for 2’ but keep stirring everything together
• Sprinkle the rest of the zest of the lime on top
• Place the pan into the oven and bake for 17’, at the end the surface of the pudding will be golden in places and the rice will be quite creamy
• Enjoy!

Inspiration

This is a pudding coming from a recipe of the British Chef Gordon Ramsay! And it’s very good! Please note that the recipe comes at the 8th minute or so!^th minute !