Kumara & Rice Pudding

1 c Basmati rice

1½ c water

3 c full milk

⅓ c sugar

1 tsp cardamom powder

1 tsp ground nutmeg

2 small gold kumara (200 g), peeled & finely diced

½ c sultanas


poached fruit

pistachios, chopped

Rinse the rice a couple of times, and place in a saucepan. Add the water and bring to the boil. Simmer until the water has been absorbed, then add one cup of milk, sugar, cardamom, nutmeg, and kumara.

Transfer the rice mixture to a bowl that can be placed over a saucepan ½ filled with water. Bring the water to a simmering boil and cook the rice mixture ‘bain marie’ style for 30 mins, or until the mixture becomes thick.

Add the remaining 2 cups milk and the sultanas. Cook for another 15 mins or until you’re happy with the texture. A little more milk may be needed to make a nice thick soupy texture.

Serve warm with stewed or preserved fruit such as apricots or rhubarb, and a sprinkle of pistachios.


Serves 4 – 6 – Vegetarian