- 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
Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod.
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.
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.
When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water.
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.