Rice pudding with rosewater, cardamom and pistachio
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Heaped tbsp arborio rice | |
| 300 | millilitres | Milk |
| 300 | millilitres | Double cream |
| 6 | tablespoons | Water |
| 1 | Split vanilla pod | |
| 1 | teaspoon | Cardamom pods |
| 1 | Handful shelled pistachios | |
| 4 | tablespoons | Caster sugar |
| 4 | teaspoons | Rosewater |
Directions
Put the rice in a heavy bottomed pan with the milk, cream, water and vanilla. Bring to a boil over a medium heat, then turn the heat down and let it barely simmer. Cook for 15 - 20 minutes or until the rice grains have swelled up but still have a little bite.
While the rice is cooking, remove the pods from the cardamom seeds and grind in a pestle and mortar or with a rolling pin and plastic bag until powdered. Chop the pistachios roughly.
Stir the sugar into the rice and remove the vanilla pod. Add the cardamom.
Stir in the rosewater. Cook briefly and add more sugar if needed.
Serve in bowls and scatter with the pistachios.
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