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I make myself mad sometimes.
It has been very cold in Los Angeles. Unseasonably, unreasonably cold.
Like most people, I turned inward. I totally hibernated. For pretty much two days, the dog and I sat on the couch. With the exception of when I got up to go to the kitchen, I stayed under covers, bundled up trying to stay warm.
Being listless is not what makes me mad. What does make me mad is that I made a great recipe, took pictures, fully intended to share and then didn’t… when it remained freezing out and maybe this recipe would have been useful.
I love rice pudding. I think it can do no wrong.
Every since I got Mark Bittman’s How to Cook Everything Vegetarian, I have wanted to try his version of rice pudding. It’s the kind of recipe I enjoy… throw everything in a pot, walk away, come back a couple of times, and you’re done! Goodness knows why, but I never got around to actually making it.
Cut to: receiving the new Yotam Ottonlenghi and Sami Tamimi cookbook, Jerusalem. What a lovely book. Just wonderful.
Of course, I immediately honed in on the rice pudding recipe. It took me all of three seconds to decide to combine Bittman, Ottolenghi and Tamimi.
Please try this. I know I say that a lot. But if you have one ounce of trust in me and love rice pudding…. please try this!
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- pudding |
- 4 cups full fat coconut milk
- 1 vanilla bean, seeds scraped
- 8 cardamom pods, lightly crushed
- scant ⅔ cup white rice (I used Jasmine)
- 1 T honey or agave
- pinch of salt
- roasted, unsalted pistachios, lightly crushed
- 1 T edible rose petals
- syrup |
- 1 T honey or agave
- 1½ tsp rosewater
- 1 tsp water
- (You will need a saucepan that can be used on the stove top, as well as, the oven. I used my Le Creuset.)
- Put the coconut milk, vanilla bean and seeds, and cardamom pods in the saucepan and place over medium high heat. As soon as it is close to a boil, remove from heat, allow to cool and place in fridge over night.
- After the milk has had time to infuse with the spices, remove from fridge and preheat oven to 300 degrees F. Combine the rice and a pinch of salt into the milk mixture, stir a few times and put into the oven, uncovered.
- While the rice pudding bakes, make the syrup and set aside.
- Bake for 30 minutes, and then stir. Bake for another 30 minutes, and stir. Bake the rice for another 30 minutes. If you feel more liquid can be absorbed, you can keep it in the oven and check in ten minute intervals. Please note, the rice absorbs a good amount of milk as it cools, as well. I would leave more liquid than you might initially think. Remove from oven and stir in the honey/agave. As carefully as possible, remove the vanilla and cardamom pods, at this time.
- Serve at any preferred temperature. Top each portion with a bit of the syrup, some crushed pistachios and the rose petal.
What a lovely combination of elegant flavors.
This is a lovely idea and a great flavor combination – I used the same flavors in the chocolate matzoh I made this week and it was fantastic.
Where, do tell, did you find the edible rose petals!?
Leah – My farmers market has a tea and spice vendor and I was able to find them there. If you have a loose leaf tea vendor close to your home, they will probably carry it. You can also find them online, I’m sure, and have them shipped to you. I hope that helps! rwt
Those are great suggestions — especially the tea vendor, which I wouldn’t have thought of — thanks so much!