My rice pudding with spices and passion fruit

Sandra Slawinski 27th February 2019 0 comments

Need a fast and delicious dessert, rice pudding is the answer. This sweetness goes with any fruit: fresh, canned or dried. Spice it up with cinnamon, ginger, cardamom or turmeric. Add some toasted nuts like almonds, hazelnuts or sunflower seeds. ANYTHING goes!

I just LOVE passion fruit, it’s my winter guilty pleasure. They are the perfect combo of  sweet and sour.

Use a cast-iron pan and keep an eye on the milk. Milk tends to boil quite rapidly and boil over. My black Le Creuset pan (not paid to post) is just so perfect. My new favourite whisk has a copper handle and comes from The Cook’s Atelier, a shop in Beaune, Burgundy, France. I actually signed up for a French cooking class with them and can’t wait. ( not paid to post)

It makes a huge difference to cook the rice in the oven after it simmered on stove, it will guarantee an even cook. A milk skin can form but just stir that back in. Remove the vanilla beans and ready to serve.

You can serve the rice pudding warm or chilled, up to you. The lovely turmeric gave my rice its gorgeous yellow huge. I used ground cardamom but you can bruise the pods with a pestle and mortar and add the black cardamom seeds to the rice.

I served my rice in jam jars, but any bowl will work of course. Alternatively you can fill a large soup plate or low dish with the rice, sprinkle borne sugar on top and torch the sugar like a creme brûlée.

My rice pudding with spices and passion fruit

Yield 4 portions


  • 450 milk, whole
  • 25 gr caster sugar
  • 2 vanilla beans
  • 100 gr rice, short grain like risotto rice
  • 1 tea spoon turmeric, ground
  • 1 tea spoon cardamom, ground
  • 4 passion fruits


  1. add to a cat iron pan the milk, sugar, vanilla, rice and spices. Bring to boil. Reduce the heat and simmer for 15 minutes.
  2. Cook in pre heated oven at 150C for 10 minutes. Remove and stir.
  3. Remove vanilla beans, serve chilled, Luke warm or warm in individual bowls with passion fruit.


on by Sandra Slawinski

Written and photographed Sandra Slawinski without commercial deals. I used my own le Creuset pot and my whisk from Cook’s Atelier . Jars from Dille&Kamille, spoons from ZaraHome.