Cardamom rice pudding

Serves Desserts and puddings

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Method

Put all the ingredients for the pudding in a pressure cooker and add a pinch of salt. Close the lid and bring up to high pressure. Cook for 15 minutes, then remove from the heat and allow to drop pressure naturally.

Set the cooker on a low heat and stir the pudding for a minute or two until it looks thick and creamy. Serve with the baked rhubarb.

Cook’s notes

If you leave out the cardamom, this recipe makes a blueprint for any type of rice pudding. You can replace the caster sugar with dark muscovado sugar, and the cardamom pod with a split vanilla pod and serve with Marsala raisins.

You could also add herbs to flavour the rice: 1 fig leaf, 2 bay leaves and a handful of lemon verbena work beautifully.

Baked rhubarb (serves 4)

Butter a ceramic dish that fits comfortably into your pressure cooker. Add the rhubarb and citrus zest, tossing them together so the zest is evenly distributed, then pour in the juice. Sprinkle the sugar over and dot with the butter.

Cover the dish with foil and place on top of the trivet in the pressure cooker. Close the lid and bring up to high pressure, then cook for 5 minutes and fast release. The rhubarb should have kept its shape and be knife tender, and any juices in the dish should be syrupy.