Creamy Vanilla & Cardamom Rice Pudding

Rice pudding is the original comfort dessert. This version is made with almond milk and scented with cardamom, which makes it feel a bit special. It's warm, creamy, and deeply soothing—the kind of pudding you want on a cold evening when you need a hug in a bowl.

Why it's gut-friendly: White rice is easy to digest, making this a gentle option for sensitive stomachs. Cardamom is a warming spice that aids digestion and reduces bloating. Almond milk is dairy-free and gentle.

Ingredients (Serves 2-3):

• 100g pudding rice (or arborio rice)
• 600ml almond milk (or oat milk)
• 2 tbsp maple syrup
• 4 green cardamom pods, lightly crushed, or ¼ tsp ground cardamom
• 1 tsp vanilla extract
• Pinch of salt
• Toasted flaked almonds and a drizzle of maple syrup to serve

Method:

1. In a medium saucepan, combine the rice, almond milk, maple syrup, cardamom pods (or ground cardamom), and salt.
2. Bring to a gentle simmer over medium heat, stirring occasionally.
3. Reduce heat to low and cook for 30-35 minutes, stirring frequently, until the rice is tender and the pudding is thick and creamy. If it gets too thick before the rice is cooked, add a splash more milk.
4. Remove from heat. Fish out the cardamom pods if you used whole ones. Stir in the vanilla extract.
5. Spoon into bowls and top with toasted flaked almonds and an extra drizzle of maple syrup.
6. Eat warm. (It's also lovely cold the next day.)