Cooking time: 1hr maytake more or less time depending on temperature of your hob)
Without toppings, this is a simple, mildly cinammon flavoured rice pudding. Once the sweet raisins, fragrant saffron, and aromatic ground cinammon and cardamom are added to the top, it is a decadent and fragrant dish.
It took me a few attempts to get this right, and I found that it worked best by adding the spices and dried fruits at the end.
I read lots of recipes for this dish, as well as researching the common spices used in Egyptian cuisine to help me come up with my final recipe.
- 100g pudding rice
- 200ml plant milk (I used oat milk)
- 200ml water
- 3tsp sugar
- 1tsp rose water
- 1 cinammon stick
- 1 cardamom pod
Suggested toppings; (choose all, some, or toppings of your own)
- Chopped almonds
- Powdered cinammon
- Ground cardamom
- Toasted coconut
- Add the rice, milk, water, sugar, rose water, cinammon and cardamom pod to a saucepan
- Bring to the boil, then turn down the heat to a simmer
- Simmer on the lowest heat on your hob with a lid on, so that the rice pudding cooks slowly. This will allow the cinammon and cardamom time to infuse their flavour
- Cook slowly in this way, stirring occasionally, until the rice is cooked. Add more water if it becomes too dry
- Once cooked, serve into individual bowls and top with dried fruit, nuts and/or spices, and sugar to taste.
The recipe I tried this week was Swedish Cardamom buns, or kardemummabullar.
These are delicious little buns that are eaten in Sweden and have an aromatic cardamom flavour which is not overpowering but just deliciously subtle. These buns are soft, with sweet, crunchy bits, and the cardamom is just lovely! The recipe takes a little time, but its worth it!
- 500g white bread flour
- 80g demerera sugar
- 1tsp ground cardamom seeds (pop open cardamom pods and remove the black seeds. Grind these black seeds in a pestle and mortar or spice grinder)
- 2tsp easy bake yeast
- 250ml warm plant milk (warm for approx 30secs in microwave)
- 75g butter
- 1tsp ground cardamom seeds
Make and prove the dough
- Add flour, sugar, cardamom, yeast and butter to a bowl
- Start to mix while gradually adding the milk. Once its all added you should have a nice moist dough, thats not too sticky.
- Knead the dough for 5 minutes by hand or using a dough hook on food mixer
- After kneading, lightly flour the dough, and cover the bowl with a moist tea towel. Leave to raise for approx 1 hr.
Make the buns
- Flour and roll out the dough into a large rectangle, about the size of a large chopping board
- In a bowl, whisk together the filling ingredients for about 3 minutes
- Spread the whisked filling ingredients on the rolled out dough
- Cut the dough into strips width ways approximately 2cm wide
- Fold the strips in half, so the filling is on the inside.
- To make a bun, take one folded strip and twist it a few times, and then form it into a bun shape, like making a bun in hair ( its easier if you do this on the baking tray so you dont have to move it too far afterwards)
- Push the top in gently to hold them in place during cooking
- Bake the buns at 200°C for approximately 15 minutes – if they are not golden, cook for a little longer