Rosewater rice pudding with pomegranate and pistachios
Ingredients: (serves 8)
• 170g (5 3/4oz) pudding rice
• 1.5ltr (2 1/2pt) whole milk
• 100g caster sugar
• 75g (3oz) pistachios
• 1/2-1 tsp rosewater
• 10 cardamom pods, seeds removed and crushed
• 1 pomegranate, seeded and juice reserved
Method:
1. Put the rice and milk in a large pan set over a gentle heat. Cook, stirring frequently, until the rice has absorbed a little of the milk. Add the sugar, then cook for a further 25-30 mins, until tender and creamy.
2. Meanwhile, lightly toast the pistachios in a dry frying pan or in the oven. Remove and leave to cool a little, before chopping.
3. Add the rosewater to the rice mixture a drop at a time (to taste), then stir in the cardamom. To serve, divide the rice pudding between 8 bowls, then top each with some pomegranate seeds, pistachios and a drizzle of the reserved pomegranate juice
Recipe created for Tesco Real Food