Ingredients
Rice Pudding
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1 cup + 1 tbsp (220g) Arborio rice
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25g unsalted butter
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3 cups (750ml) milk
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2 tsp Queen Finest Madagascar Vanilla Bean Paste
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1/4 cup (55g) caster sugar
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¾ cup (180ml) pure cream
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Chopped pistachios, to serve
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Rose petals, to serve
Rosewater syrup
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½ cup (125ml) water
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1/3 cup (75g) caster sugar
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1 tbsp (30g) honey
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1 tsp Queen Natural Rosewater Flavour
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1 tsp Queen Finest Madagascar Vanilla Bean Paste
Method - Syrup
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1
Combine water, sugar and honey in a small saucepan and bring to a simmer, stirring until all sugar is dissolved. Reduce heat to low and heat until liquid slightly reduces and becomes a syrup, approx. 10 minutes. Remove from heat and stir through vanilla paste and rosewater essence. Syrup can be stored refrigerated in an airtight container for up to four weeks.
Method - Pudding
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1
Combine rice, butter, milk, vanilla paste and sugar in a large saucepan and bring to a simmer. Reduce heat to low and cook for 20-30 minutes, stirring occasionally until rice is tender and cooked through. Remove from heat.
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2
Warm cream gently over low heat or microwave on low for 60 seconds until warm, not hot. Stir cream through rice pudding and divide into bowls. Top with a drizzle of rosewater honey syrup, pistachios and rose petals to serve.
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