An Exotic Cardamom and Pomegranate Rice Pudding Recipe
This recipe uses our basic rice pudding and adds cardamom, which lends an exotic and sophisticated flavor. The rice pudding can be made a day ahead, but the brilliant red pomegranate sauce is best used right away.
Cardamom Rice Pudding with Pomegranate Sauce
Author: Dédé Wilson
Makes: Makes 4 cups; Serves 6
1 recipe Creamy Rice Pudding
- ¼ teaspoon cardamom
For the Pomegranate Sauce:
- 3 cups pomegranate juice
- 6 tablespoons sugar
- 1 cup pomegranate seeds
- For the Pudding: Prepare Creamy Rice Pudding, as described but leave out the raisins and add the cardamom along with the cinnamon. Have puddings scooped into serving dishes (see image for suggestions).
- For the Pomegranate Sauce:
- Whisk the juice and sugar together in a wide saucepan to combine. Bring to a boil, turn down to a simmer and cook until thickened and syrupy. The sauce should have the texture of maple syrup. Cool. Stir in pomegranate seeds.
- For Assembly: Right before serving, spoon the sauce on top of the puddings and serve.
- Do not top the puddings with sauce and then allow them to sit. The sauce will bleed down into the puddings and while it can look artful, it can also look like a mess and there is not controlling which outcome you get!
- You can sometimes find loose pomegranate seeds in the produce department of larger supermarkets and since you don’t need the whole fruit for the juice (that comes bottled), these are a great time savers.
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