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Cooked brown rice makes this baked pudding simple to assemble. Milk, cream, raisins, cinnamon, and cardamom turn the grains into a rich dessert with a nutty texture.

The brown rice gives the pudding a nuttier base than a conventional white-rice version. Everything is assembled directly in a buttered baking dish, so the preparation is unusually simple.

The pudding needs 30–40 minutes in a moderate oven. During that time the milk and cream reduce around the rice while the whole spices perfume the mixture.

Ingredients

• Butter, for greasing the baking dish
• 2 1/2 cups short-grain brown rice, cooked
• 1/2–3/4 cup brown sugar
• 2–3 cinnamon sticks, about 2 inches (5 cm) long
• 1 cup heavy cream
• 4–5 cardamom pods, slit at the end
• 1/2 cup raisins
• 2 1/2 cups whole milk

Method

Heat the oven to 350°F (180°C) and butter a baking dish. Spread out the cooked rice, then stir in the sugar, milk, cream, raisins, cinnamon sticks, and cardamom. Bake the combined mixture for 30–40 minutes. Serves 4–6.