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.
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 minutes, 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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