CARDAMOM RICE PUDDING WITH PISTACHIOS AND ROSE WATER

Cardamom rice pudding with pistachios and rose water image

Number Of Ingredients 14

Previous Next

1 2/3 cups whole milk
1/2 cup heavy cream
1 vanilla bean, seeds scraped
8 cardamom pods, lightly crushed
120 grams short-grained rice
30 grams unsalted butter
2 tablespoons condensed milk
1 tablespoon acacia or other mild flavored honey
1 pinch salt
3 tablespoons unsalted pistachios, roasted and slivered or lightly crushed
1 tablespoon dried edible rose petals
1 tablespoon acacia or other mild flavored honey - for syrup
1.5 teaspoons rose water - for syrup
1 teaspoon water - for syrup

Steps:

Put the whole milk, cream, vanilla bean pod and seeds and cardamom in a medium saucepan and place over high heat. As soon as the mix is about to boil, remove from the heat, allow to cool down, and leave in the frifge to infuse overnights or at least a couple of hours.
To prepare the syrup, stir together the honey, rose water and water until the honey dissolves. Set aside.
Add the rice to the pan with the infused milk and cream, bring to a boil, and simmer over medium heat, stirring all the time, for 20 minutes. The rice should be cooked through but still retain a bite and the pudding should be thick. You will need to add a little bit of water, up to 3.5 tablespoons, toward the end of the cooking time if the pudding becomes too thick before the rice is done.
Remove the pan from the heat and carefully pick out the cardamom pods and vanilla pod. Stir in the butter, condensed milk, honey and a pinch of salt. You can chill the mix now and reheat in a microwave later or serve immediately in little flat bowls, sprinkle with pistachios and rose petals, and drizzle with the syrup.