ALTERNATIVE TOPPINGS:
A sprinkle of cinnamon or desiccated coconut.
Any seasonal fruit, berries or sultanas.
Substitute any nut you like for the pistachio.
A small teaspoon of rose jam or any other jam you like.
Serves: 4
White rice or Pudding Rice 100 g
Whole milk or almond milk 880 g
Sugar 80g *or to taste
Whipping cream 380 g *optional, can be replaced with milk
Ground cardamom 2.5 tsp
Orange blossom water 1Tbsp
To finish:
Pistachios 30 g
Pomegranate seeds
1 - Working in batches, add half of the rice (50g) into the grinding mill, select speed 1 for 10-20 seconds until finely ground, transfer into the medium saucepan, repeat with the remaining half of the rice (50g).
2 - Add 10g of cardamom pods to the grinding mill, select speed 1 for 20 seconds until finely ground.
3 - Add 2.5tsp of the ground cardamom into the saucepan.
4 - Add the milk, cream, sugar into the saucepan, whisk well until dissolved
5 - Place the saucepan over medium-high heat and whisk continuously for about 10 minutes until it starts to thicken
6 - Lower the heat to low and continue whisking for a few more minutes until thickened to a pudding consistency.
7 - Ensure you lower the heat and continue whisking so the milk does not catch the bottom of the pot and burn
8 - Remove from heat and add your flavouring of choice- orange blossom water or rose water
9 - Place in small dessert cups and refrigerate for 2-3 hours until set
For the garnish:
10 - Add the pistachios into the chopper bowl, select 'pulse' in 5-6 short bursts to finely chop.
11 - When ready to serve, garnish with the chopped pistachios, (or coconut, pomegranate seeds/berries or raisins)