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Rose-Tinged Rice Pudding

Description: A sophisticated twist on an old favourite

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Recipe Image

5mins

30mins

ingredients

Fresh

500 mls milk
125 mls cream, whipped
150 gms raspberries
60 gms raw pistachios, chopped
2 tspns orange rind, finely grated

Pantry

3 Tbspn sugar
70 gms short-grain rice (sushi rice)
1 tspn rosewater

method

1 Bring milk to the boil in saucepan with the sugar, orange zest and a pinch of salt.
2 Add rice, reduce heat and simmer gently for 30 min, stirring occasionally.
3 When the rice has cooked, allow it to cool before folding in the whipped cream and rosewater.
4 Spoon rice pudding into serving bowls and top with raspberries and pistachios.

tips

Double recipe and serve in one large bowl - it looks spectacular!
It would be a real treat to use fresh pistachios, available for a short time in early autumn

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