Fragrant rice pudding
Serves 6 | prep 10 mins, plus occasional stirring | total time
Fragrant rice pudding
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Serves 6 | prep 10 mins, plus occasional stirring | total time
Rose water and apricots make a delicious flavour combo in this Middle Eastern rice pudding
Rate
Nutritional information (per serving)
Calories
547Kcal
Fat
27gr
Saturates
15gr
Carbs
67gr
Sugars
41gr
Fibre
1gr
Protein
10gr
Salt
0.3gr
Ingredients
- 1 litre semi-skimmed milk
- 200ml double cream
- 150g caster sugar
- 190g pudding rice
- 2-3 tsp concentrated rose water
For the toppings
- 3 fresh figs, cut into wedges
- 3 ripe apricots, stoned and sliced
- 30g pistachios, slivered
- 2 tbsp clear honey
Step by step
Get ahead
Keeps in the fridge for up to 3 days
- Put the milk, cream, sugar and rice into a large pan and mix well. Bring slowly to the boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, stirring regularly, until the rice is tender and the liquid has reduced and thickened. It will continue to thicken on cooling.
- Remove from the heat and add rose water to taste. Spoon into a serving bowl, cover and chill.
- To serve, top the rice pudding with the fruits and nuts and drizzle over the honey.
