- Prep:
- 10
- Cook:
- 40
- Serves:
- 6
Ingredients
Rice Pudding
- 1 cup + 1 tbsp (220g) Arborio rice
- 25g unsalted butter
- 3 cups (750ml) milk
- 2 tsp Queen Finest Vanilla Extract, Vavaú, Tonga
- 1/4 cup (55g) caster sugar
- ¾ cup (180ml) pure cream
- Chopped pistachios, to serve
- Rose petals, to serve
Rosewater syrup
- ½ cup (125ml) water
- 1/3 cup (75g) caster sugar
- 1 tbsp (30g) honey
- 1 tsp Queen Natural Rosewater Essence
- 2 tsp Queen Finest Vanilla Extract, Vavaú, Tonga
Method
-
Step 1
Combine water, sugar and honey in a small saucepan and bring to a simmer, stirring until all sugar is dissolved. Reduce heat to low and heat until liquid slightly reduces and becomes a syrup, approx. 10 minutes. Remove from heat and stir through vanilla and rosewater essence. Syrup can be stored refrigerated in an airtight container for up to four weeks.
-
Step 2
Combine rice, butter, milk, vanilla and sugar in a large saucepan and bring to a simmer. Reduce heat to low and cook for 20-30 minutes, stirring occasionally until rice is tender and cooked through. Remove from heat.
-
Step 3
Warm cream gently over low heat or microwave on low for 60 seconds until warm, not hot. Stir cream through rice pudding and divide into bowls. Top with a drizzle of rosewater honey syrup, pistachios and rose petals to serve.
