- Rose Water Rice Pudding.jpg (32.18 KiB) Viewed 295 times
Preparation Time: 10 minutes
Cooking time: 45 minutes + chilling time
Serves: 14
If served as fourteen portions, provides 281 cals, 12g fat (of which 5g saturates), 24g sugar and 0.05g salt per portion.
Ingredients
- 4 cups water
- 2 cups uncooked long grain rice
- 4 cups half-and-half cream
- 1½ cups sugar
- 1 - 2 tsp rose water
- Pomegranate seeds and chopped pistachios (optional)
Method
1. In a heavy saucepan, combine water and rice; bring to a boil over medium heat. Reduce heat; cover and simmer until water is absorbed, about 15 minutes. Add cream and sugar; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 30 - 40 minutes. Stir in rose water. Refrigerate until chilled, at least 2 hours. Stir in additional cream to reach desired consistency. If desired, top with pomegranate seeds and pistachios.
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