Rice pudding has always been one of my favourite desert, a comfort food for all times but especially for when something simple but oh so good is needed. It took me a while to get the hang of it: too runny, too hard, too sweet, not sweet enough. It’s funny how some basic foods can be so difficult to manage successfully whilst more intricate deserts will be a breeze and work out beautifully.
I was cooking for friends and I wanted to make a desert that was had a comfort home feel. Most of them like rice pudding so I made the recipe I know with a twist or two.
I used rose-water, a vanilla pod, some almonds flakes, pistachios and strawberries. The strawberries gave the rice pudding a freshness and sweetness whilst adding a nice contrasting colour with the green of the pistachios and the white of the rice pudding.
Rose and Pistachio Rice Pudding
1 litre of whole milk
125 grams of rice pudding
1 vanilla pod
Pistachios cut into small bits
Boil the milk with the vanilla pod and the drops of rose-water. When the milk has boiled, add the rice pudding. Stir continuously for 25 to 30 minutes on medium heat. Be careful as the mixture can quickly stick to the bottom of your sauce pan if you don’t stir regularly. Once cooked, remove the vanilla pod and pour into a serving bowl of your choice. Let it cool down, completely.
Once your rice pudding has cooled down decorate the top as you wish with the fruits of your choice, the pistachio bits and the almond flakes.
Cover with cling film and place in the fridge until you are ready to eat it.
Remember that rose-water can be quite strong and overtake the flavour and the taste of what you are making so it is good to not be too generous with it. In this recipe, I did not add any sugar because of the rose-water and the vanilla pod.