serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 150 g (5½ oz) short-grain white rice (pudding rice)
- 250 ml (9 fl oz) double cream
- 250 ml (9 fl oz) full-fat milk
- 1½ tbsp golden caster sugar
- 1 vanilla pod, split
- 16 dried apricots
- 1 cinnamon stick
- ½ unwaxed lemon
- 2 tsp rosewater
- 2 tsp orange blossom water
- 50 g (1¾ oz) shelled pistachios, roughly chopped
- 1½ tbsp food-grade rose petals
Instructions
- Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod.
- Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir.
- Fill another pan with 300 ml (10 fl oz) water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.
- When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water.
- Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
