This is the strangest recipe for rice pudding I ever saw. But it works. These proportions serve six. I’ve adapted this from an American recipe, so it is by volume rather than weight.
- 125ml short-grain rice (we used arborio)
- 500ml water
- a pinch of salt
- 750ml full fat milk
- 125ml of whipping cream
- 1 tsp ground cardamom
- 50ml cup rose water
- 50g sugar
- Put the rice, water and salt in a large pan, bring to the boil and then simmer for 20 minutes until the rice is tender
- Add the milk and cream, bring to a simmer, cover, reduce the heat to low, and simmer for 55 minutes
- Add the sugar, rose-water and cardamom, and simmer for a further 10 minutes
Either serve whilst warm, or chill in individual serving bowls to be served with stewed pears or quince.