This refined cousin of rice pudding scented with cardamom and pandan is made for special occasions. Served chilled scattered with rose petals and pistachios
Ingredients
- 75g basmati rice
- 1.2l whole milk
- ½ tsp ground cardamom
- 125g granulated sugar
- 1 tsp pandan extract (kewra water), or rosewater
- 2 tsp finely chopped pistachios, to garnish
- 2 tsp dried edible rose petals, to garnish
Method
- STEP 1
Soak the rice in cold water for 20 mins, then rinse until the water runs clear. Drain using a fine mesh sieve, then tip into a spice grinder with 2 tbsp of water and blend until it forms a coarse paste.
- STEP 2
Transfer the rice paste to a wide, heavy-bottomed pan. Add 250ml of cold water and bring to a simmer over a medium heat, stirring regularly until the rice has absorbed most of the water and taken on a porridge-like consistency. Pour in the milk, whisking the rice all the while. Once you’ve added all the milk, switch to a wooden spoon.
- STEP 3
Add the cardamom and sugar, and reduce the heat to low-medium. Cook for 30-35 mins, stirring continuously until the milk has reduced by around a quarter. The rice grains will plump up and you should end up with a smooth, silky mixture that falls easily from a spoon, the consistency of custard. It will thicken further as it sets.
- STEP 4
Turn off the heat and stir through the kewra water (or rosewater), then pour into a large heatproof dish, or six to eight small terracotta dishes. Leave to cool to room temperature for 1-2 hrs, then cover and chill overnight. Serve garnished with pistachios and dried rose petals.
