There is something comforting and nostalgic about a delicious bowl of rice pudding. Between the soft texture and creamy flavor, this dessert hits the spot over and over again. Today we are featuring a cardamom-spiced interpretation from one of our all-time favorite cookbooks, Jerusalem. If you haven't purchased a copy for yourself, we beg you to do so. Do it for your own spiritual and digestive fulfillment!
This rose water infused variation is common throughout the Arab world. The sweet floral flavor adds quite the aromatic touch while the cardamom packs a bold punch. Drizzled with honey and crunchy pistachios, what's not to love?
1 2/3 cups whole milk
1/2 cup heavy cream
1 vanilla bean, scraped
8 cardamom pods, lightly crushed
scant 2/3 cup short-grain rice
2 tbsp unsalted butter, diced
2 tbsp condensed milk
1 tbsp honey
salt to taste
3 tbsp roasted and unsalted pistachios, to garnish
1 tbsp dried edible pose petals, to garnish
1 tbsp honey
1 1/2 tsp rose water
1 tsp water
Combine whole milk, cream, vanilla bean, and cardamom pods in a medium saucepan and place over high heat. Just before the mixture is about to boil, remove from heat and allow to cool. Leave in the refrigerator overnight to infuse flavor.
To prepare the syrup, stir together honey, rose water, and water until the honey has dissolved completely. Set aside.
Remove cream mixture from the refrigerator and add to saucepan with short-grain rice. Bring to a boil and then allow to simmer over medium heat, stirring constantly, for 20 minutes. The rice should be cooked through but retain its shape and the pudding mixture should be thick. If you need to add water, add up to 3 1/2 tablespoons toward the end of cooking if the pudding is too thick or before the rice is done.
Remove rice pudding from heat and carefully pick out the cardamom pods and vanilla bean. Add the butter, condensed milk, honey, and a pinch of salt. The rice pudding can now be chilled or served immediately. Sprinkle with pistachios and rose petals. Drizzle with syrup to finish.