Rose and cardamom rice pudding
This is inspired by a delicious Ottolenghi recipe in his Jerusalem book that I love. A very oriental recipe, not acquainted to fit our occidental tastebuds, with punchy flavors. It requires a bit of planning ahead, that's true, but it is so so good. Think rice pudding with a rose water syrup and a LOT of vanilla.
Look at how speckled is the rice pudding with all that vanilla in there. I used Reunion Island's vanille because it quite frankly is the best (and my inlaws might disown me if I don't?) A very generous dessert, just how I like it.
Rose and cardamom rice pudding (serves 4) :
- 120g short grain rice
- 80cl milk
- 12cl full fat liquid cream
- 1/2 vanilla bean
- 6 cardamom pods
- 2 tbsp sweetened evaporated milk
- 1 tbsp honey
- 30g butter
- 20 pistachios
For the rose syrup :
- 1 tbsp honey
- 1/2 tbsp rose water
- 1 tsp water
The night before, add in a sauce pan : milk, liquid cream, vanilla bean and slightly squished cardamom pods.
Heat on high until it simmers. Turn off the heat and let it come to room temperature. Let it infuse overnight in the fridge.
The next day, prep the rose syrup by mixing together in a bowl the honey, rose water and water. Set aside.
Add the rice to the infused milk saucepan. Heat on medium stirring continuously for about 20 minutes with a wooden spoon, just like a risotto.
The rice must be cooked but still have a little bite in the middle and the cream must be thick.
Turn of the heat, fish out the vanilla and cardamom.
Add evaporated milk, butter and honey. Mix well.
Pour into small bowls or jars, add a little bit of rose syrup and a good amount of chopped pistachios on top.