Photography Andy Arnfield – The Gourmet Grocer
I just love rice pudding!!! And in the UK we were brought up on Devon cream and rich milk. This is a recipe that brings my British tradition, diving into Middle Eastern flavours!!! Pomegranate gives a tart bitter sweet hit to this dish with the warmth of cinnamon and hue of rose to create a mouth explosion of flavours. Again this is really easy and is simply delicious! Enjoy ;0)
Recipe Kate Gibbs www.kategibbs.com
1 litre milk
250 ml (1 cup) thickened cream
2 tbsp caster sugar
1 vanilla bean, split, seeds scraped
½ tsp ground cinnamon
220 g short-grain rice
½ tsp rosewater
dried rose petals , chopped pistachios and pomegranate seeds, to serve
750 ml (3 cups) unsweetened pomegranate juice
55 g (¼ cup) caster sugar
1 tbsp fresh lemon juice
To make the syrup, place all ingredients in a pan over medium heat and stir occasionally for 3 minutes or until sugar dissolves. Reduce heat to low and simmer gently for 40 minutes or until reduced by two-thirds. Cool in pan.
Place milk, cream, sugar, vanilla bean and cinnamon in a saucepan over medium–high heat and bring to a simmer. Gradually add rice. Cook, stirring constantly, for 25 minutes or until rice is al dente and pudding is thickened. Discard vanilla bean. Remove from heat.
Stir rosewater and a pinch of sea salt into rice pudding, then spoon into bowls. Serve drizzled with pomegranate syrup and scattered with dried rose petals, if using, pistachios and pomegranate seeds.