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Clover Cardamom & Pistachio Rice Pudding

Cardamom & Pistachio Rice Pudding

Clover Cardamom & Pistachio Rice Pudding

Recipe by Clement Pedro

Homemade pistachio paste:
200g pistachios skin & shell off
2Tbsp icing sugar
Blitz the nuts and icing sugar until fine. Add a small amount of water and blitz until paste consistency, add more if needed.

Rice pudding:
3 cardamom pods, lightly crushed
5ml vanilla paste/ 1 vanilla pod, split open and seeds scraped out
1 cinnamon stick
1 star anise
10ml pistachio paste, homemade or store bought
1 can coconut milk
¼ cup sugar
2 cups Clover Full cream milk
30ml Clover cream
Zest of 2 limes
1 cup short grain white rice
2 egg yolks
45ml mascarpone

Preheat the oven to 200C. In an cast iron saucepan/ shallow pot(oven proof) toast the cardamom, cinnamon, vanilla pod( if using) and star anise on medium heat and toast until fragrant.
Add the vanilla paste (if using), pistachio paste, coconut milk, sugar, milk and cream. Bring to a gentle boil stirring gently and add zest and rice. Stir until well combined.
Bring to a boil for 2 minutes and reduce to a simmer. Cook gently for 20 minutes stirring constantly until most of the milk mixture is absorbed and the rice is softened.
Whisk together egg yolks and mascarpone and add to the rice off the heat making sure it is well combined. Clean the brim of the pot, sprinkle with lime zest and bake for 20-25 minutes until golden brown and the rice is cooked.
Finish off with chopped pistachios and serve

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