A cold rice dessert, rich with cream, flavoured with rose water and served decorated with dried rose petals and slivered pistachios. This rich pudding sits on a layer of rose petal jam, which provides sweetness and fragrance. Dried fruit, such as apricot pieces or golden sultanas could be added to the mixture or even small cubes of Turkish Delight. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
Serves 6
150g arborio rice
350ml whole milk
200ml double cream
½ tsp vanilla bean paste
25g caster sugar
300ml crème fraîche
1 tsp rose water
12 tbsp rose petal jam
Dried rose petals (as needed)
Pistachio nuts, sliced (as needed)
12 brandy snaps
Preparation Time: 15 minutes + cooling time. Cooking Time: 45 minutes.
1. Rinse the rice under cold running water. Cover with cold water and leave the rice to soak for 10 minutes.
2. Drain the rice and place in an AGA Non-Stick Cast Aluminium Saucepan with the milk, cream, vanilla bean paste and sugar.
3. Bring to the boil on the simmering plate, hotplate on simmering setting or induction on medium. Stir constantly.
4. Simmer gently for about 10 minutes, stirring regularly. Reduce the heat if needed.
5. Place the lid on the saucepan and cook in the oven. CAST OVEN: place on the floor grid on the floor of the simmering oven or oven on B1 for 30 minutes until thickened and the rice is tender. Alternatively, HOTPLATE/INDUCTION: cook gently on the simmering plate or induction on medium for a total of 20-30 minutes until thickened and the rice is tender.
6. Allow the rice pudding to cool.
7. Fold in the crème fraîche and rose water.
8. Divide the rose petal jam between 6 decorative glasses and spoon over the rice mixture, level the top. Chill until ready to serve.
9. Just before serving, decorate with the dried rose petals and pistachios. Serve each glass on a plate with a brandy snap or two on the side.
