Ingredients
- 150g/5½oz pudding rice
- 250ml/9fl oz double cream
- 250ml/9fl oz full-fat milk
- 2 tbsp golden caster sugar
- 1 vanilla pod, split
- 16 dried apricots
- 1 cinnamon stick
- ½ unwaxed lemon
- 2 tsp rosewater
- 2 tsp orange blossom water
- 50g/1¾oz shelled pistachios, roughly chopped
- 2 tbsp food-grade rose petals
Method
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Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod.
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Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir.
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Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.
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When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water.
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Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve.
Lebanese rice pudding