rose and strawberry

chilled rice puddings

  • 1½ cups (280g) cooked white rice, cold
  • 1 cup (250ml) single (pouring) cream
  • ½ cup (125ml) milk
  • ⅓ cup (120g) honey
  • 1 teaspoon vanilla extract
  • 250g strawberries, hulled and halved
  • ½ teaspoon rosewater
  • edible dried rose petals, to serve+
  • pistachios, chopped to serve
  1. Place the rice, cream, milk, ¼ cup (90g) of the honey and the vanilla in a medium saucepan over medium heat. Cook, stirring occasionally, for 6–8 minutes or until hot and thickened. Divide between 4 x ¾-cup-capacity (180ml) serving glasses and refrigerate for 1 hour or until cold.
  2. Place the strawberry, the remaining 1 tablespoon of honey and the rosewater in a medium bowl and gently toss to combine.
  3. Top each pudding with the strawberry mixture. Sprinkle with rose petals and pistachios to serve. Makes 4.

Find edible dried rose petals (pesticide-free) at specialty food stores, grocers and delicatessens.

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox