Page 35 - PowerPoint Presentation

Rosewater rice pudding

with pomegranate

Ingredients Method

150 g pudding rice Put the rice and milk in a pan set over a gentle heat.
Milk to cover rice and (more if needed) Cook, stirring frequently, until the rice has absorbed
a little of the milk. Add the sugar, then cook until
90 g caster sugar tender and creamy.
70 g pistachios (optional)
1 tsp rosewater Meanwhile, lightly toast the pistachios in a dry
frying pan or in the oven. Remove and leave to cool
1 pomegranate, seeded and juice a little, before chopping.
reserved
Add the rosewater to the rice mixture a drop at a
time (to taste).

To serve, divide the rice pudding between some
bowls, then top each with some pomegranate
seeds, pistachios and a drizzle of the reserved
pomegranate juice.