rose and strawberry

chilled rice puddings

  • 1½ cups (280g) cooked white rice, cold
  • 1 cup (250ml) single (pouring) cream
  • ½ cup (125ml) milk
  • ⅓ cup (120g) honey
  • 1 teaspoon vanilla extract
  • 250g strawberries, hulled and halved
  • ½ teaspoon rosewater
  • edible dried rose petals, to serve+
  • pistachios, chopped to serve
  1. Place the rice, cream, milk, ¼ cup (90g) of the honey and the vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, for 6–8 minutes or until hot and thickened. Divide between 4 x ¾-cup-capacity (180ml) serving glasses and refrigerate for 1 hour or until cold.
  2. Place the strawberry, the remaining 1 tablespoon of honey and the rosewater in a medium bowl and gently toss to combine.
  3. Top each pudding with the strawberry mixture. Sprinkle with rose petals and pistachios to serve. Makes 4

Find edible dried rose petals (pesticide-free) at specialty food stores, grocers and delicatessens.

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