I absolutely love rice pudding, but it makes me sad how many people seem to have been put off for life due to the horrors of being force-fed it at school. I think most of us can remember the gluey/gloopy/lukewarm bowl of substandard ‘rice pudding’ in the school canteen but honestly this grown-up version will change your life!
Rose and Pistachio is one of my favourite eastern flavour combinations – I drew inspiration for this rice pudding from a favourite childhood treat of mine. I say childhood, but I still love a glass of it every now and then – albeit I am obviously more aware of the amount of sugar it
probably definitely contains. If you haven’t tried a Falooda then I really urge you to! It’s a South Asian drink/dessert made up of milk flavoured with rose syrup, sweet basil seeds (similar to chia), vermicelli and a large scoop or two of vanilla ice cream. There are lots of variations but I like the classic.
If you’re dairy-free then swap the milk in the below recipe for coconut milk, I’m not claiming this to be a ‘healthy’ recipe because it really isn’t. But it’s bloody tasty, and we all deserve a treat.
Rose, Pistachio & Cardamom Kheer
100g Pudding Rice
1/4 tsp Crushed Green Cardamom
2 tsp Finely Chopped Almonds and Pistachios
2 tbsp Rose Syrup (the one most Asian households use is by T.G. Kiat & Co, available in most Asian supermarkets, but you can use any brand)
Handful rose petals
Extra chopped pistachios
Few drops of rose syrup
- Add rice and milk to a saucepan, and slowly bring up to a simmer, stirring often to prevent the rice sticking to the bottom of the pan.
- When the rice is cooked, and the milk has thickened add your sugar and spices. Stir in 2 TBSP rose syrup. Keep stirring until sugar has dissolved.
- Serve hot or cold depending on your preference and garnish just before serving.