Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Sumayya Usmani serves up a warming ground rice pudding recipe, reminiscent of childhood desserts in Pakistan but adapted to the chilly British winter. Infused with apple and ginger juice and cardamom, this is packed with comfortingly mellow flavours.
In a heavy-based saucepan, heat the milk until hot (for about 2 minutes on a low-medium heat)
2
Once hot, add the cardamom seeds and vanilla and cook for approximately 1–2 minutes until the aroma infuses into the milk
3
Carefully add the ground rice and stir to avoid lumps forming. Reduce the heat to low. Pour half of the apple and ginger juice into the pan and keep stirring to avoid lumps
4
Add the lemon zest, condensed milk and remaining juice. Stir for a minute or two until combined – you should have a thick semolina-like pudding consistency that has nearly doubled in size as the ground rice swells as it cooks. The rice should now be completely cooked through
5
Pour into an oven-proof serving dish, top with Demerara sugar and turn the grill to hot. Place under the grill for up to 10 minutes, or until the sugar caramelises and reaches a dark brown colour
6
Sprinkle with ground pistachios and serve immediately