Rosewater rice pudding with pomegranate and pistachios
A beautiful dessert that’s comforting and packed with flavour - the tart, jewelled fruit of the pomegranate blends with the warm spice of cardamom and the gentle aroma of rosewater.
Ingredients: (serves 8)
- 170g (5 3/4oz) pudding rice
- 1.5ltr (2 1/2pt) whole milk
- 100g caster sugar
- 75g (3oz) pistachios
- 1/2-1 tsp rosewater
- 10 cardamom pods, seeds removed and crushed
- 1 pomegranate, seeded and juice reserved
Method
- Put the rice and milk in a large pan set over a gentle heat. Cook, stirring frequently, until the rice has absorbed a little of the milk. Add the sugar, then cook for a further 25-30 mins, until tender and creamy.
- Meanwhile, lightly toast the pistachios in a dry frying pan or in the oven. Remove and leave to cool a little, before chopping.
- Add the rosewater to the rice mixture a drop at a time (to taste), then stir in the cardamom. To serve, divide the rice pudding between 8 bowls, then top each with some pomegranate seeds, pistachios and a drizzle of the reserved pomegranate juice
Recipe created for Tesco Real Food