Cardamom Rice Pudding with Pistachios and Edible Roses Recipe


1-2/3 cups whole milk 

1/2 cup heavy cream

Essential Pantry Heilala Tonga Bourbon Vanilla Beans - with the seeds scraped out

8 green Cardamom Pods - slightly crushed

scant 2/3 cup Tamaki Haiga short-grain rice

2 Tbsp unsalted butter 

2 Tbsp condensed milk

1 Tbsp mild honey - like Les Ruchers de Bourgogne Acacia

3 Tbsp unsalted pistachios - roasted and lightly crushed or chopped

1 Tbsp dried, Edible Moroccan Pink Rose Buds - broken into petals, for garnish

Pinch of Sea Salt


1 Tbsp mild honey - like Les Ruchers de Bourgogne Acacia 

1-1/2 tsp  Rose Water

1 tsp water 


Cardamom Rice Pudding with Pistachios and Edible Roses Recipe

Based on a recipe from Ottolenghi's famed cookbook, Jerusalem. Rice pudding is a common dish in many Middle East, near east and south East Asian cuisines, where rice is a staple grain.  This version has a great combination of flavors and aromas and textures.

1. Place whole milk, cream, vanilla (beans and seeds), and cardamom pods into a heavy saucepan and place over high heat.  As soon as the mixture is about to boil (don't walk away!), remove from the heat and allow to cool.  

2. Place in fridge for a few hours or over night to let the flavors infuse.

3. Prepare the syrup by stirring together the honey, rose water, and water until the honey dissolves.  Set aside.

4.  Add the rice to the pan with the infused milk and cream, and bring to a boil.  

5. Simmer over medium heat, stirring continuously, for about 20 minutes.  The rice should be cooked through but still retain a bite (al dente), and the pudding should be thick.  You may need to add more water - up to 3-1/2 Tbsp towards the end of the cooking, if the mixture becomes too thick before the rice is cooked.

6.  Remove the pan from the heat and carefully pick out the cardamom and vanilla pods.  

7. Stir in the butter, condensed milk, honey, and a pinch of Sea Salt.

8. Serve immediately, or store in the fridge and re-heat in the microwave before serving.

To serve, place a scoop or two into a flat bowl, sprinkle with chopped pistachios and rose petals, and drizzle with syrup.