Cardamom Rice Pudding with Pistachios and Edible Roses Recipe

Directions

Cardamom Rice Pudding with Pistachios and Edible Roses Recipe

Based on a recipe from Ottolenghi's famed cookbook, Jerusalem. Rice pudding seems like a staple in many Middle East, near east and south East Asian cuisines, where rice is a staple grain.  This one has a great combination of flavors and aromas and textures, it's hard to imagine a better one.


Ingredients:
1-2/3 cups whole milk (remember, the better the milk, the yummier the the end result.  Same goes for all the ingredients - the higher the quality, the more flavor)
1/2 cup heavy cream
1 Essential Pantry Heilala Tonga Bourbon Vanilla Beans - seeds scrapped out
8 green Essential Pantry Cardamom Pods - slightly crushed
scant 2/3 cup Tamaki Haiga short-grain rice
2 Tbsp unsalted butter - ideally from pasture-raised cows
2 Tbsp condensed milk
1 Tbsp mild honey - like Les Ruchers de Bourgogne Acacia or Big Island Bees Macademia Nut honey
3 Tbsp unsalted pistachios - roasted and lightly crushed or chopped
1 Tbsp dried, Essential Pantry Edible Moroccan Pink Rose Buds - broken into petals, for garnish
Pinch of Essential Pantry Sel Gris Noirmoutier Coarse (Gray Salt)

Syrup:
1 Tbsp mild honey - like Les Ruchers de Bourgogne Acacia or Big Island Bees Macademia Nut honey
1-1/2 tsp Essential Pantry Rose Water
1 tsp water

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

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

3.  Add the rice to the pan with the infused milk and cream, and bring to a boil.  Simmer over medium hear, stirring continuously, for about 20 minutes.  THe rice should be cooked through but still retain a bite (al dente), and the pudding should be think.  You might 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.

4.  Remove the pan from the heat and carefully pick out the cardamom and vanilla pods.  Stir in the butter, condensed milk, honey, and a pinch of Essential Pantry Noirmoutier Gray Sea Salt. Serve immediately, or store in the fridge and re-heat in the microwave before serving.

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