Martha Collison combines a classic dessert with a confectionary favourite, adding rose water, pistachios and aromatic rose petals to creamy pudding rice.
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Combine the pudding rice, sugar, and milk in a medium-sized saucepan and place over a medium heat. Use a peeler to peel two thin strips of zest from the lemon and add to the pan, along with the cardamom pods.
Bring the mixture to a simmer, then turn the heat down to low and cook for 45-50 minutes, stirring often to make sure it doesn’t stick, until the rice is cooked through and the pudding has thickened.
Remove from the heat, discard the cardamom pods and lemon zest, then stir in the double cream and rose water. Spoon into bowls and top with pistachios, pomegranate seeds and rose petals, if using.
If not eating immediately, cool and transfer to a sealed container and refrigerate for up to 2 days. Add the pistachios, seeds and petals just before serving.
This pudding is delicious hot or cold – reheat in the microwave or in a small saucepan until piping hot, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,952kJ/ 467kcals |
|---|---|
Fat | 24g |
Saturated Fat | 11g |
Carbohydrates | 51g |
Sugars | 30g |
Fibre | 2.3g |
Protein | 11g |
Salt | 0.2g |
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