Pudding, like many other dishes of this author - an expert in oriental and Mediterranean spices, does not need a description... the dish is very beautiful with an absolutely inimitable aroma! It's not just great for a fancy breakfast... it can be safely served as a gourmet dessert! 👌 #breakfast
Ingredients: ☑️ For rice pudding:, High fat milk, Cream, Vanilla pod, Cardamom grains, Japanese rice (short grain), Creamy butter, Milk powder, Honey (from acacia or flower), ☑️ For syrup:, Honey, Water, Rose water, ☑️ for decoration:, Rose petals (edible), Fried pistachios
Cooking method:
Mix cream and milk in a saucepan. Add vanilla stick and cardamom grains (preferably whole and not peeled). Once the milk starts to boil, remove the saucepan from the heat. Leave the milk to cool for at least 2 hours, but it is better to put it in the refrigerator and leave it overnight, then the milk will absorb all the flavor of the spices.
Add rice to milk and cook over low heat for 20 minutes. Rice should be stirred very often so that it does not burn. At the end of cooking, you can add 50 ml of water if you see that the mass is too thick.
Remove the cooked rice from the heat and add butter, milk powder and honey. Before this, do not forget to extract the vanilla and cardamom. Mix well and let the pudding cool slightly. If you're making the pudding ahead of time, you can easily reheat it in the microwave before serving.
For syrup, mix honey, rose water and two tablespoons of boiled water.
Drizzle pudding with syrup, sprinkle with chopped pistachios and rose petals.