Rose and almond rice pudding

AT A GLANCE

  • Serves 6 - 8 people

Creamy rice pudding is perhaps the ultimate comfort food. We've made a fragrant rose ice-cream to serve on top, but a good store-bought vanilla would do the trick too. The pretty pale rose petals are a bit of fancy fun - totally optional.

  • 300 ml each pouring cream and milk
  • Scraped seeds of 1 vanilla bean
  • Finely grated rind and juice of 1 orange
  • 30 gm butter, coarsely chopped
  • 120 gm arborio rice
  • 150 ml dessert wine
  • 4 egg yolks
  • 150 gm raw caster sugar
  • 1 tsp rosewater, or to taste
  • To serve: flaked almonds, icing sugar and rose petals (optional)
  •  
  • Rose ice-cream
  • 600 ml pouring cream
  • 150 ml milk
  • 7 egg yolks
  • 140 gm raw caster sugar
  • 2 tsp rosewater, or to taste
01   For rose ice-cream, bring cream and milk to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until thick and pale, pour in cream mixture and whisk to combine. Tip back into saucepan and stir continuously over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl, whisk in rosewater to taste, then refrigerate to chill. Churn in an ice-cream machine, transfer to a container and freeze until required. Makes about 1 litre.
02   For rice pudding, bring cream, milk, vanilla seeds and orange rind to the simmer in a saucepan over medium heat, then set aside. Melt butter in a saucepan over medium heat, add rice and stir until lightly toasted (1-2 minutes). Add wine and orange juice, stir until absorbed, then add milk mixture and bring to the simmer. Reduce heat to low-medium and cook, stirring occasionally, until thick and rice is tender (20-25 minutes). Whisk yolks and sugar in a bowl until thick and pale, stir into rice and cook, stirring continuously, until thickened (1-2 minutes). Remove from heat, add rosewater to taste, and serve warm scattered with flaked almonds, icing sugar and rose petals, and topped with rose ice-cream.
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