Persian Rice Pudding
Persian Rice Pudding – ONLY FOR A TREAT!
Definitely not zero sugar however, as rice pudding is so filling, only a small bowl full is needed so as long as portions are adhered to conservatively, you’ll be fine with this as a treat! Besides, the herbs, spices and nuts provide some excellent micro nutrients and essential vitamins.
Ingredients to serve 6
1.2 litres full fat milk
200ml double cream
4 cardsmon pods, crushed to use seeds only
3 drops vanilla essence
2 tbsp honey
200g pudding rice
50g unsalted butter
Rind 1 lime grated
Serve with flaked almonds, shelled pistachio nuts and rose petals
Now the best bit… how to make it!!
I did follow vaguely the recipe from Sabrina Ghayour’s Persiana book, however I found it didn’t work very well for me, possibly because i don’t ever stick to a recipe anyway. So you will find i’ve altered it slightly to suit me…
Take a large saucepan and put over a low heat. Pour in half of the milk (600ml), cream, cardamon seeds, vanilla seeds and honey and slowly heat until the honey has dissolved and the liquid is even. Do not allow the contents of the pan to boil. Turn the heat to medium and add your pudding rice.
This is where I stray from Sabrina’s recipe and go it alone!
Slowly stir the rice and liquid for 20 minutes. Slowly add the rest of the milk in intervals until the rice is fully cooked and nice and fat!This should take around 50 minutes. TIP… don’t let the rice stick to the pan, always keep stirring it.
Once the rice is cooked, stir in the butter and lime rind until the butter has melted.
Now here’s where you get to choose. This rice pudding tastes amazing cold. especially with the burst of lime and nuts. The choice is yours, eat cold or warm, whatever you fancy…
Serve with the nuts, rose petals and a little honey!