Rose water rice pudding

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.

INGREDIENTS:

  • 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

METHOD:

  • 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.