This rice pudding with rose petal jam is very rich, intense and decadent and definitely not for the faint-hearted. Throw away all your cholesterol worries and just eat it! A very traditional Indian dessert, this makes a good hot dessert for a winter’s day. Rose petal jam gives you that lovely feeling of eating Turkish delight. Truly a pudding of Eastern promise…
Rice pudding with rose petal jam
- 250g short-grain pudding rice
- 600ml double cream
- 800ml whole milk
- 120g castor sugar
- ½ tsp ground cardamom
- 3 tbsp rose water
- juice of 1 lime
- 3 – 4 tbsp rose petal jam
- 50g pistachios, chopped
- 2 tbsp dried rose petals
Pre-heat the oven to 180ºC.
Wash and drain the rice and put into a heavy-based saucepan. Add half the cream and cook over a medium heat for a few minutes, then add all the milk, sugar and cardamom. Cook on a low heat for 20 – 30 minutes, stirring regularly, until the rice grains become soft and the liquid has more or less been absorbed. Remove from the heat. Whip the remaining double cream to soft peaks and fold into the rice pudding. Mix gently. Finish by stirring through the rose water and lime juice.
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.
Pour the rice pudding into individual dishes. Add 1 tbsp of the runny rose petal jam to each. Sprinkle with the pistachios and rose petals.