Rose Rice Pudding
The simple backdrop of rice pudding allows the subtle rose flavor to shine in this easy dessert.
Ingredients
- 1 cup arborio rice or other short grain variety
- 4½ cups whole milk
- 1½ cups water
- 2 teaspoons ground cardamom, plus more to taste
- ½ cup granulated white sugar
- ½ teaspoon salt
- 4 tablespoons rose water or to taste
- 6 tablespoons almonds, blanched and slivered
- Rose petals, fresh or dried, for garnish (optional)
Instructions
- Combine the rice with milk, water and cardamom in a heavy medium-large saucepan over medium heat. Bring to a vigorous simmer, then reduce the heat to a gentle simmer. Cook uncovered, stirring occasionally, until the rice is very tender and the milk has been reduced by almost ½, about 30 minutes.
- Stir in sugar and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 10 minutes or so. Remove from heat, add salt and then stir in the rose water.
- Serve room temperature or chilled, topped with the slivered almonds and optional dried or fresh rose petals.
About the author
Nadine Schaeffer is a farmer, artist, grower of odd fruits, lover of all roses, lapsed linguist, embarrassed epicurean and inadvertent menagerie keeper living on California’s Central Coast. Birdsong Orchards is her farm in the Pajaro Valley, where she grows over 200 varieties of fruit trees and 1,000-plus roses.
