Ingredients
- 280 grams cooked white rice (1 1/2 cups, cold )
- 1 cup cream (single pouring cream specified, 250ml)
- 1/2 cup milk (125ml)
- 1/3 cup honey (120 grams)
- 1 teaspoon vanilla extract
- 250 grams strawberries, hulled and halved
- 1/2 teaspoon water (rosewater)
- Edible dried rose petals, to serve
- Pistachios, chopped to serve
How to Make
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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.
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Step 2: Divide between 4 x 3/4-cup-capacity (180ml) serving glasses and refrigerate for 1 hour or until cold.
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Step 3: Place the strawberry, the remaining 1 tablespoon of honey and the rosewater in a medium bowl and gently toss to combine.
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Step 4: Top each pudding with the strawberry mixture and sprinkle with rose petals and pistachios to serve.
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Step 5: TIP - find edible dried rose petals (pesticide-free) at specialty food stores, grocers and delicatessens.
We hope you enjoy this recipe!
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