Ingredients

The following ingredients have 4 Servings
  • 150g/5½oz pudding rice
  • 250ml/9fl oz double cream
  • 250ml/9fl oz full-fat milk
  • 2 tbsp golden caster sugar
  • 1 vanilla pod, split
  • 16 dried apricots
  • 1 cinnamon stick
  • ½ unwaxed lemon
  • 2 tsp rosewater
  • 2 tsp orange blossom water
  • 50g/1¾oz shelled pistachios, roughly chopped
  • 2 tbsp food-grade rose petals

Instruction

  • Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod.
  • Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir.
  • Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.
  • When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water.
  • Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve.