sharing recipes from one generation to the next
I couldn’t resist making another recipe from Claudia Roden’s “The New Book of Middle Eastern Food” to contribute to the Cookbook Guru.
AA Milne’s Mary Jane threw a tantrum when rice pudding was served for dinner again and again, however rice pudding is my ultimate comfort food. I blame my Mum and her English style pudding. She made it every week when I was a kid, dessert baked simultaneously with the weekly roast. I loved that sweet milky stodge. I still love rice pudding AND my middle name is Jane.
Today Claudia Roden’s Rose Scented Rice Pudding changed my expectations, raised the bar so to speak. It’s sweet, creamy and not at all stodgy. After following the recipe instructions closely, the grains of rice in the reduced milk had made a delicious cream but they’d also maintained their distinct identity. I reduced the recommended volume of sugar significantly.
The rose flavour should be elusive, subtle. The rhubarb syrup I served with the rose scented rice pudding was the perfect foil for the sweet pudding and the pistachios a textural contrast.
Rose Scented Rice Pudding
Roz bi Haleeb
90g short grained rice
300mls cold water
750mls whole milk
2 tablespoons sugar
1 tablespoon rose water
Wash the rice. Put the cold water in a medium saucepan, add the rice, bring to the boil, reduce the heat and simmer for 15 minutes.
Add the milk, return the pot to the boil, then reduce the heat to the lowest setting. Put a simmer mat under the pot to discourage the milk from burning.
Simmer the rice pudding for approximately 45 minutes stirring very frequently.
When the rice pudding is soft and creamy, stir in the sugar and the rose water.
Cook for a further 2 minutes
Serve hot or cold.
Delicious with a tart fruit compute.
I served the rice pudding with rhubarb syrup and chopped pistachios