- 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
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.
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.
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.