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Cold rose-scented rice pudding with fresh cherries
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225g short grain rice
1½ litres whole milk, plus extra if needed
75g caster sugar
2 broad strips lemon peel
150-200ml double cream
1-2 tsp rose water, or to taste
Cooks’ Ingredients Rose Petals, to serve
400g fresh cherries
1. Put the rice in a large, heavy-bottomed pan, and add the milk, sugar and lemon peel. Bring to the boil, then turn the heat right down and cook, stirring from time to time, for 1 hour, or until the grains are tender. Add more milk if the mixture is getting too thick.
2. Leave to cool, then remove the lemon. Stir in enough cream to create a consistency you like. Add the rose water to taste.
3. Serve in bowls or glasses. Scatter rose petals on top of each one, then offer a big bowl of cherries to eat alongside.
Typical values per serving:
This recipe was first published in June 2019.