Once upon a time, a Cheergerm happened upon a magical sounding exotic rice pudding recipe in a magazine. It was torn out and safely filed/misplaced/lost, never to be seen again. (It is most likely in the same wee hidey-hole as my sanity and my mind.) As human beings are want to do, we hanker after something when it is gone. This dish was concocted from my standard rice pudding recipe and sketchy memory of the one that went missing.
Taking the horse and carriage, I headed out into the dark and grim forest to procure the necessary ‘pimped up ingredients’ of almond milk, rosewater, pistachios and in my opinion, extravagant dried rose petals. To be able to afford these elements, it was first necessary to make a deal with a wicked faerie queen. In classic storybook manner, I agreed to surrender my firstborn when he turned sixteen. (Sucked in stupid faerie, if the last few days have been anything to go by, he will be even less compliant than he has been as a child. If that is even possible.)
This dessert is decadent and creamy with a deep herbal spiciness from the cardamom and highlighted by the sweet floral aroma and flavour of the rose. The Yak and I lived happily
ever after for about fifteen minutes whilst we hungrily devoured bowls of this delightful pudding. Now what else can I throw those bloody expensive rose petals over? The End.
RICE PUDDING WITH CARDAMOM, ROSEWATER AND PISTACHIOS
WHAT YOU NEED
1 cup basmati rice
1 litre almond milk (it’s better to use unsweetened if you can find it)
1/3 – 1/2 cup caster sugar (I don’t like it too sweet and how much sugar you need will depend on the almond milk you use)
1/3 cup sultanas
3/4 tsp cardamom powder
Large pinch of salt
1 tsp rosewater
1/4 cup pistachios, roughly chopped
Edible dried rose petals to sprinkle upon said dessert in a bewitching manner, you may need to take a mortgage out to purchase these
HOW YOU DO IT
Rinse the rice.
Place the rice, almond milk, 1/3 cup sugar, sultanas, cardamom and salt into a medium size saucepan. Stir and taste this mixture to see if you need to add more sugar.
Bring the mixture to the boil then reduce to a simmer.
Cook for 20 to 25 minutes, stirring occasionally, until it is thick and porridge-like.
Remove from the heat and stir through the rosewater.
Serve and sprinkle with the chopped pistachios and dried rose petals. Oh, so very pretty.
Note: one of these photos shows a brand name product, rest assured, no payment has been received for this post. Considering the cost, I wish! This also makes a great breakfast dish.
A Cheergerm creation