Rose Scented Rice Pudding with Vanilla, Cardamom & Pistachio
Prep time
Cook time
Total time
Author: Finn
Ingredients
½ cup basmati rice
½ tsp ground cardamom
Pinch of salt
1 cup coconut milk*
5 cups milk*
⅓ cup brown sugar
1 vanilla bean, split (or 1 tsp pure vanilla extract)
1 tsp rosewater
.
2 Tbsp pistachios, coarsely chopped
1 tsp dried rose petals (optional)
Instructions
Place rice in a fine mesh strainer and rinse thoroughly with cold water. Drain well. Add rice, cardamom and salt to a heavy-bottomed pot and stir well. Add coconut milk and milk and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally for 1 hour and 10 minutes. By this point, the rice should be tender and the mixture should resemble a loose porridge.
Add the brown sugar and vanilla and cook for 2-3 minutes, until the sugar is completely dissolved. Add rosewater.
Serve warm or chilled, garnished with pistachios and rose petals.
Notes
* For vegan: Use two cups of coconut cream (roughly two standard cans) and 4 cups of almond milk.
Recipe by Port and Fin at https://portandfin.com/rose-scented-rice-pudding-with-vanilla-cardamom-pistachio/