Take your taste-buds on an exotic journey with this authentic Iranian version of rice pudding.
To Prep 0:20
To Cook 1:20
DIFFICULTY CAPABLE COOKS
1 cup (200g) SunRice Basmati Rice, rinsed, drained
2 cups (500ml) milk
1 cup (250ml) water
2/3 cup (140g) caster sugar
1/4 cup (60ml) rosewater
3/4 cup (185ml) thickened cream
1 teaspoon ground cardamom
Silver cachous, to decorate
Dried rose petals or rosebuds, to decorate
Combine the rice, milk and water in a saucepan over high heat. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 1 hour or until rice is tender and the liquid is almost absorbed.
Add the sugar, rosewater, cream and cardamom and cook, stirring occasionally, for 10 minutes or until rice pudding thickens. Set aside for 15 minutes to cool.
Rinse 8 x 1/2 cup (125ml) timbales or cone-shaped moulds with water. Spoon rice mixture into timbales and invert onto plates. Sprinkle with cachous and rose petals. Serve immediately. Alternatively, spoon warm rice mixture among serving bowls and sprinkle with cachous and rose petals to serve.
Energy | 1212kJ | Fat Total 11.00g | Carbohydrate Total 43.00g | Protein 4.00g | Sodium 33.33mg
Notebook: – August 2008 , Page 118
Recipe by Sarah Hobbs
Photography by Steve Brown