Chilled Rose & Strawberry Rice Puddings

4
Servings
10m
Prep Time
8m
Cook Time
18m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (251.9 g)
  • Calories 360.1
  • Total Fat - 15.2 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 80.6 mg
  • Sodium - 132.9 mg
  • Total Carbohydrate - 40.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 31.1 g
  • Protein - 17.8 g
  • Calcium - 136 mg
  • Iron - 1.5 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.1 mg

Step 1

Place the rice, cream, milk, 1/4 cup (90g) of the honey and the vanilla in a medium saucepan over medium heat and cook, stirring occasionally, for 6–8 minutes or until hot and thickened.

Step 2

Divide between 4 x 3/4-cup-capacity (180ml) serving glasses and refrigerate for 1 hour or until cold.

Step 3

Place the strawberry, the remaining 1 tablespoon of honey and the rosewater in a medium bowl and gently toss to combine.

Step 4

Top each pudding with the strawberry mixture and sprinkle with rose petals and pistachios to serve.

Step 5

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

Tips & Variations


No special items needed.

Related