Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 1/2 cup arborio rice
- 3/4 cup Woolworths caster sugar
- 1teaspoons vanilla extract
- 1L full cream milk
- 2tablespoons cornflour
- 1teaspoons rose essence
- 2tablespoons chopped walnuts
- 1/2 cup pomegranate arils
- 1tablespoons dried edible rose petals
Description
This easy-to-make, heavenly rice pudding is a Ramadan favourite. Indulge in creamy bliss as each velvety spoonful dances on your taste buds.
Method
Step 1 of 4
Place rice in a medium saucepan and rinse with water. Drain. Add 1 cup water to cover rice. Place saucepan over high heat and bring to a boil. Reduce heat to low and simmer for 10 minutes or until rice is soft.
Step 2 of 4
In a large jug, whisk together sugar, vanilla and 750ml milk. Pour mixture into saucepan, stirring to combine and bring to a simmer. Reduce heat to low and simmer for 10 minutes.
Step 3 of 4
In a bowl, blend remaining milk with cornflour until smooth. Stir cornflour mixture into rice mixture and bring back to a boil. Reduce heat to medium and simmer for 5 minutes, stirring constantly until rice pudding has thickened slightly. Remove from heat and stir in essence.
Step 4 of 4
Divide mixture among 6 x 200ml capacity glasses. Chill for 4 hours or until mixture has set. To serve, top with walnuts, pomegranate and rose petals.
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