Rosewater rice pudding with pomegranate and pistachio recipe
A beautiful dessert that's comforting and packed with flavour – the tart, jewelled fruit of the pomegranate blends with the warm spice of cardamom and the gentle aroma of rosewater.
See method- Serves 8
- 10 mins to prepare and 35 mins to cook
- 308 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 170g (5 3/4oz) pudding rice
- 1.5ltr (2 1/2pt) whole milk
- 100g caster sugar
- 75g (3oz) pistachios
- 1/2-1 tsp rosewater
- 10 cardamom pods, seeds removed and crushed
- 1 pomegranate, seeded and juice reserved
Each serving contains
- Energy
- 1295kJ 308.0kcal
- Fat
- 12g
- Saturates
- 5g
- Salt
- 0.2g
- Sugars
- 24g
of the Reference intake
Carbohydrate 42.8gProtein 9.5gFibre 1.2g
Method
- Put the rice and milk in a large pan set over a gentle heat. Cook, stirring frequently, until the rice has absorbed a little of the milk. Add the sugar, then cook for a further 25-30 mins, until tender and creamy.
- Meanwhile, lightly toast the pistachios in a dry frying pan or in the oven. Remove and leave to cool a little, before chopping.
- Add the rosewater to the rice mixture a drop at a time (to taste), then stir in the cardamom. To serve, divide the rice pudding between 8 bowls, then top each with some pomegranate seeds, pistachios and a drizzle of the reserved pomegranate juice.
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