Rosewater and Pistachio Rice Pudding
120g pudding or short grain rice 480 mls of milk 20 mls of cream 1 tbs of honey a small knob of butter, soft Half a tsp of ground cardamom 1 tbs of rosewater a sprinkling of brown sugar
a handful of pist hi ts, fi ly chopped Heat your oven to 180C.
Add the rice, milk, cream, honey, butter, cardamom and rosewater into an oven-proof dish. Stir everything well and place into the oven.
Leave to bubble gently until the rice has soaked up most of the milk, should take just over an hour.
Sprinkle with the brown sugar and chopped pistachio and place back into the oven for a further eight to 10 minutes until the rest of the liquid is soaked up.
Make sure the rice in the centre is soft.