[food] Yotam Ottolenghi's cardamom rice pudding with rosewater and pistachios

[kaberett]

Recipe in fact by John Meecham, one of his chefs; features in the book Jerusalem, which actually made me cry a bit when I read through it at aella_irene's earlier this week (because homefood, and because unity, and because all sorts of things).

I in fact had been craving rice pudding for a little while, long enough at least that I bought some pudding rice a few weeks ago and hadn't got around to doing anything with it; and we had some double cream in the fridge from my profiterfails a week or so ago, and a four-pint flagon of milk that needed using up. Ergo.

Ingredients
400ml milk, preferably whole
120ml double cream
1 vanilla pod, seeds scraped (let's be real, though, I just used essence) (if you thought I was going to say "caviar" then shame on you I am not quite that awful)
8 cardamom pods
120g pudding rice

30g unsalted butter
2tbsp condensed milk

1tbsp mild-flavoured honey
1/2tbsp rose water (which is the kind of thing I actually do just have in the pantry, sorry)

in the recipe but I didn't bother: 1tbsp mild-flavoured honey, salt, pistachios (roasted and slivered), edible dried rose petals [these days, says the Alex from the future -- circa early 2023 -- I bother with all of these to a greater or lesser extent. A pinch of salt really is Very Useful; these days I drink rose tea so I tend to have edible rose petals going spare; and I do actually tend to have pistachios in the house these days, but I'm less consistent about scattering those on. I have, however, discovered the joys of adding a dollop of rose jam...]

Method

In advance: over high heat, bring pan containing milk, cream, vanilla of whatever form factor and cardamom just beneath the point of boiling, then set aside to infuse (put in the fridge once cool if your house is warmer than mine or you're leaving it overnight rather than my half-arsed about-six-hours).

Combine 1tbsp honey with the rosewater and one teaspoon of water; mix until consistent. Set aside until needed.

And then: place the rice into the pan with the milk mixture, bring to the boil, then simmer on medium heat for around twenty minutes stirring as you go. (I alternated putting a dish through the washing up with stirring, and left the lid on while I wasn't stirring; this was just about right, in terms of quantities. You may need to add a little water, or a little more milk if you prefer.)

Fish out the cardamom pods and vanilla pod if you stuck it in; stir in the butter and condensed milk, and additional honey & salt if using, whiiich I didn't bother with (but maybe I'll add some salt before my next helping, who knows).

Garnish with the pistachios and rose petals if you're using them, plus a spoonful or so of the syrup.

Can perfectly well be fridged and reheated if you're that way inclined.

Comments

[redsixwing]

Oh nom. <3

Anything including cardamom and rosewater makes me a happy Six.

[fyreharper]

I just made something akin to this with coconut milk and leftover quinoa! Although I think what I have maybe learned here is that unless it is haupia, I'm not hugely fond of pudding that is primarily coconut milk >_< (or at least this one Needs A Something :p ) Current plan is to add some pomegranate bits to the pudding-leftovers :)