A new twist on an old favourite – these rice puddings use cardomom seeds, rosewater and pistachios to give them an unusual and delicate flavour.
- 170g (6oz) basmati rice
- 1 litre (1.8 pints) full-fat milk
- 6-8tbsp sugar
- 1tsp green cardamom seeds, crushed
- 3tbsp rosewater
- Handful of pistachios, chopped
Wash the rice, leave to soak for 30 mins then rinse until the water runs clear and drain.
Put the rice and 250 ml (9fl oz) cold water in a blender and process for about 3 mins, or until the liquid becomes milky and the rice turns paste-like (this may take a few minutes depending on the variety of rice). You can also use a hand whisk to do this.
Warm the milk in a casserole dish then add the sugar. Stir with a wooden spoon over a high heat until bubbles form at the side of the pan. Then, reduce the heat and simmer for about 1 min.
Add the blended rice and cook for about 20 mins. As you stir, the mixture will thicken and you will feel resistance. Test the rice to see if it is cooked – it should be al dente like pasta.
Add a further 250ml (9fl oz) boiling water, stir in the cardamom seeds and rosewater then simmer over the lowest heat for a few more minutes. Remove from the heat and pour into bowls. Allow to cool before chilling in the fridge then serve sprinkled with chopped pistachios.