Martha Collison combines a classic dessert with a confectionary favourite, adding rose water, pistachios and aromatic rose petals to creamy pudding rice.
Serves4
CourseDessert
Prepare5 mins
Cook50 mins
Total time55 mins
Ingredients
100g short grain pudding rice
75g caster sugar
700ml whole milk
1 lemon, zest
4 cardamom pods, split
80ml double cream
½ tsp rose water
50g pistachio nut kernels, chopped
1 small pomegranate, seeds
Cooks' Ingredients Pretty Rose Petals (optional)
Method
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.
Cook’s tip
This pudding is delicious hot or cold – reheat in the microwave or in a small saucepan until piping hot, if liked.
