Created by ImPat on December 8, 2018
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.