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Rosewater rice pudding with pomegranate and pistachio recipe

17 ratings

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. See method

Serves 8
10 mins to prepare and 35 mins to cook
308 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

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

Each serving contains

Energy
1295kj
308kcal 15%
Fat
12g 17%
Saturates
5g 27%
Sugars
24g 26%
Salt
0.2g 4%

of the reference intake
Carbohydrate 42.8g Protein 9.5g Fibre 1.2g

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.

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