Rich Rice Pudding
Simmering the rice on the stove avoids the dreaded skin.
- 250g pudding rice
- 2 tbsp dried rose petals
- 50g nibbed pistachios
- 3-4 tbsp rose petal jam
- 3 tsp rosewater
- 1/2 tsp ground cardamom
- 120g caster sugar
- 1 lime, juiced
- 600ml double cream
- 800ml whole milk
Pre-heat the oven to 180°C/ gas mark 4.
Wash and drain the rice and put into a heavy bottomed saucepan.
Add 300ml of double cream and cook over a medium heat for a few minutes, then add the milk along with 120g of sugar and the ground cardamom.
Cook on a low heat for another 20-30minutes, stirring regularly until the rice grains become soft, and the liquid has more or less been absorbed.
Whip the remaining double cream to soft peaks and fold into the rice pudding, mix gently.
Finish by stirring through the rosewater and lime juice.
In a separate saucepan, gently warm the rose petal jam with a dash of water until loose and runny. Remove from the heat and set aside.
Pour the rice pudding into individual dishes. Add one tablespoon of the runny rose petal jam over the rice pudding.
Garnish with a sprinkling of pistachios and rose petals.