Rosewater Rice Pudding

I cannot remember the last time I had rice pudding.  I think it must have been at my parents.  Maybe I should not admit to this, but when I was a child, I remember scraping of the cooked in brown bits at the bottom of the pan, I can't see me doing that now somehow - well maybe when no one is looking.

Rice pudding is not something I make- at all in fact, as D doesn't get on well with dairy milk so much, so I avoid making too many heavily milk based dishes, until now.  The skies here are constantly overcast and I feel a bit of ice in the air too, that its got me thinking of something more rib sticking than cake - so it is time for rice pudding.  

This began as a plain rice pudding, but I enhanced it with some rosewater and rose petals.

I don't have access to any fresh roses, (duh it is November) though I do see some pink ones growing in the new neighbours garden, but I don't ask them - making do with the dried rose petals in my store cupboard.  The last time I used the jar of dried rose petals was for the Rhubarb and Rose Bread, they impart a little colour if nothing else.  If you want to see a pink shade to this Rosewater Rice Pudding to signify the rosy aspect of it, I guess you could also add a little red food colouring, but that's up to you.  I like it how it looks here.

Another reason I wanted to make some rice pudding was that I had picked up a packet of flaked rice from the supermarket.  It was okay, but I think I prefer proper rice for rice pudding, as it gives more of a chewy, teeth sticking texture. 

Rosewater (and cardamon) is a classic South Asian and Persian combination, however I know that for some of my readers 'rosewater' may not appeal being deemed either a little too feminine or perfumed (like lavender), so I  am okay with them omitting this ingredient from the the recipe.  For those of you wanting something a little more different to jeuge up your plain rice pudding, feel free to stir in perhaps maple syrup, or even for the big kids in you - golden syrup or maybe some chocolate - oh gosh the options are endless.  I am sharing a bowl of this rice pudding at SimpleLives Thursday#70 hosted by Gnowfglins.

Rosewater Rice Pudding aka Gulab Pani Ki Kheer
Serves 4 - 6
Ingredients
100g Basmati rice or flaked rice
1 litre full fat milk
4 - 6 tablespoons caster sugar

1 tablespoon rosewater or rose syrup
1 teaspoon dried rose petals.
2 - 3 tablespoons toasted almond flakes for decoration and texture
Method
Wash and soak the rice for about 15 minutes.
Drain the rice and then place in a heavy bottomed saucepan.  Stir in the milk and sugar and bring to the boil.   Then lower the heat and simmer for about an hour or until you get a rich, creamy texture. 

Add the rosewater or rose syrup, and dried rose petals.  Simmer for a few minutes for the flavours to infuse, then serve garnished with the tasted almonds flakes.