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Rosewater rice pudding with pomegranate and pistachio recipe

Rosewater rice pudding with pomegranate and pistachio recipe

18 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

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

  1. 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.
  2. Meanwhile, lightly toast the pistachios in a dry frying pan or in the oven. Remove and leave to cool a little, before chopping.
  3. 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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