Rose­wa­ter and Pis­ta­chio Rice Pud­ding

Irish Examiner - Weekend - - Food -

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.

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