Rich Rice Pudding
Rich Rice Pudding
Try this dessert recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 5 minutes
  • Cooking Time 20 minutes
  • Yield 6 - 8 servings
  • 250 grams of pudding rice
  • 600 millilitres of double cream
  • 800 millilitres of full fat milk
  • 120 grams of caster sugar
  • ½ teaspoon of ground Cardamom
  • 3 teaspoons of rosewater
  • 4 tablespoons of Rose petal jam
  • 50 grams of nibbed pistachio’s
  • 2 tablespoons of dried Rose petals
  • 1 Lime, juiced
  1. Pre-heat the oven to 180C/350F gas 4
  2. Wash and drain the rice and put into a heavy bottomed saucepan
  3. Add 300ml of double cream and cook over a medium heat for a few minutes, then add the milk along with 120g of sugar and the ground cardamom
  4. Cook on a low heat for another 20-30minutes, stirring regularly until the rice grains become soft, and the liquid has more or less been absorbed
  5. Whip the remaining double cream to soft peaks and fold into the rice pudding, mix gently. Finish by stirring through the rosewater and lime juice
  6. 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
  7. Pour the rice pudding into individual dishes. Add 1 tablespoon of the runny rose petal jam over the rice pudding.
  8. Garnish with a sprinkling of pistachio’s and rose petals

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