Rice pudding with rose petal jam

Rice pudding with rose petal jam

By
From
Reza’s Indian Spice
Serves
6-8

This is very rich, intense and decadent and perhaps not for the calorie conscious. Throw away all your cholesterol worries and eat it. A very traditional Indian dessert, this makes a good hot pud for a winter’s day. Rose petal jam, which you can buy in Middle Eastern shops, gives you that lovely feeling of eating Turkish delight. Truly a pudding of eastern promise...

Ingredients

Quantity Ingredient
250g short-grain pudding rice
600ml double cream
800ml whole milk
120g caster sugar
1/2 teaspoon ground cardamom
3 tablespoons rose water
1 lime, juiced
3-4 tablespoons rose petal jam
50g pistachios, chopped
2 tablespoons dried rose petals

Method

  1. Preheat the oven to 180°C.
  2. Wash and drain the rice and put into a heavy-based saucepan. Add half the cream and cook over a medium heat for a few minutes, then add all the milk, sugar and cardamom. Cook over a low heat for 20–30 minutes, stirring regularly, until the rice grains become soft and the liquid has more or less been absorbed. Remove from the heat. Whip the remaining double cream to soft peaks and fold into the rice pudding. Mix gently. Finish by stirring through the rose water and lime juice.
  3. 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.
  4. Pour the rice pudding into individual dishes. Add 1 tbsp of the runny rose petal jam to each. Sprinkle with the pistachios and rose petals.
Tags:
Indian
spice
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again