Thursday, February 02, 2006

Rosewater Rice Pudding

Yield: 6

Ingredients:

Rice Pudding

1 1/2 cups whole milk
1 x 14 oz tin coconut milk
3/4 cup jasmine or basmati rice
1 cup sugar
6 whole green cardamom pods
2 cinnamon sticks
1 tbsp rose water

Topping

2 tbsp water
2 tbsp sugar
2 cups sliced strawberries
1/2 cup shelled pistachios, roughly chopped
1 tsp rose water
1/2 tsp ground pink peppercorns

Directions:

Rice Pudding

Bring milk, coconut milk, rice and sugar up to a simmer. Lightly crush cardamom pods with a knife and add to rice with cinnamon sticks. Simmer uncovered, stirring often, until reduced by half, about 40 minutes. Remove cardamom and cinnamon. Stir in rose water and chill.

Topping

Heat water and sugar to dissolve and allow to cool. Toss strawberries and pistachios in syrup and stir in rosewater and pink peppercorns. Spoon topping over each serving of rice pudding.

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