This thick, creamy rice pudding is laden with our beautiful single origin vanilla from Vavaú, Tonga. Finished with a swirl of cream, rosewater honey syrup and chopped pistachios, it’s a comforting yet elegant dessert or even an indulgent brunch recipe.

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Home > Bake > Puddings & Desserts > Vanilla, Rose & Pistachio Rice Pudding
Prep:
10
Cook:
40
Serves:
6

Ingredients

Rice Pudding
  1. 1 cup + 1 tbsp (220g) Arborio rice
  2. 25g unsalted butter
  3. 3 cups (750ml) milk
  4. 2 tsp Queen Finest Vanilla Extract, Vavaú, Tonga
  5. 1/4 cup (55g) caster sugar
  6. ¾ cup (180ml) pure cream
  7. Chopped pistachios, to serve
  8. Rose petals, to serve
Rosewater syrup
  1. ½ cup (125ml) water
  2. 1/3 cup (75g) caster sugar
  3. 1 tbsp (30g) honey
  4. 1 tsp Queen Natural Rosewater Essence
  5. 2 tsp Queen Finest Vanilla Extract, Vavaú, Tonga

Method - Syrup

  1. 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.

Method - Pudding

  1. Step 1

    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.

  2. Step 2

    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.

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