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, (
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
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
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.