Gordon Ramsay’s spiced rice pudding

Southern India’s coastline in the Indian states of Kerala and Karnataka is what helped shape the cuisine — access to harbors that led to the world spice trade. The flavourful spiced rice pudding mixes cardamom, milk, coffee liqueur and jaggery sugar to create a traditional dessert delicacy.

gordon Ramsay rice pudding
National Geographic

2 tbsp ghee
6 green cardamom pods
2 bay leaves, whole
1 pinch salt
1/3 cup jaggery sugar, plus more if necessary
1 cup basmati rice
3 cups milk
1 cup heavy cream
1/4 cup plus 2 tbsp coffee liqueur

1. Rinse the basmati rice several times with water until the water becomes clear, then soak for 20 minutes and drain.

2. In a medium pot, toast lightly in ghee 3-4 cardamom pods and the bay leaves with a pinch of salt.

3. Add basmati rice and lightly toast the rice until fragrant.

4. Deglaze the pan with 2 tbsp of coffee liqueur.

5. Add the milk and bring to a boil, stirring constantly.

6. Once the rice has reached a boil, turn the heat down to a simmer and add jaggery sugar to taste.

7. Add the heavy cream and continue simmering, stirring constantly until the liquid has started to thicken.

8. Once the rice has cooked through, let the rice pudding mixture cool in the fridge.

9. Garnish with coffee liqueur.

This recipe is from Gordon Ramsay: Uncharted Season Two, which begins on Wednesday 16th September on National Geographic at 9pm.