Rice Pudding With RoseWater And Apricot Compote

Remember rice pudding in a tin?  That's pretty much the only way we got it as children (and I loved it).  Now I like to make baked lemon rice pudding (so easy), or occasionally a stovetop pudding like this one.  This is another dish from Yasmin Khan's Zaitoun.  I may have to buy myself a copy, as I have to take it back to the library pretty soon :-)  I love the flavours in this Palestinian pudding, known as Roz Bil Halib (halib means milk in Arabic).

Some readers may remember my strong dislike of (tinned) quinces.  As much as I liked tinned rice pudding as a child (and often ate it out of the tin), I disliked the quinces that mum would offer with it.  So we had to sit there till bedtime - 'cos those quinces had to be eaten.  And if we didn't eat them before bed, they'd be there next morning with our cornflakes and rice bubbles.  Maybe I fed them to the dog?  Thank goodness, I can eat my rice pudding the way I like it in my dotage :-)    

delish pudding

Serves 4:


ingredients:


For the rice pudding:


1 litre (4 cups) milk of your choice - cows'/nut/soy etc - I used coconut

75g. (6 U.S. tablespoons) sugar - caster or white

1 tsp vanilla extract

seeds from 8 cardamom pods, crushed

160g. (healthy 3/4 cup) pudding rice - I used arborio

a big pinch of sea salt flakes

1 to 1½ tbs rosewater

up to 150 mL (scant 2/3 cup) boiling water - if needed


for the apricot compote:


125g. (2/3 cup) dried apricots, roughly chopped

2 tsp lemon juice

seeds from 2 cardamom pods, crushed

200 mL (scant 7/8 cup) boiling water 

2 tbs honey

1 tsp rosewater


Decoration (optional)


2 tbs pistachios, chopped

1 tbs edible dried rose petals

a good dash of pouring cream in each bowl



Method:

The Pudding:

Put the milk, sugar, vanilla and the crushed cardamom seeds into a large saucepan

Bring it to the boil, stirring often

Once the sugar is dissolved, add the rice and salt, cover and simmer for 30-40 minutes - keep an eye on it, and stir regularly, especially towards the end of the cooking time as it may stick

Add a bit of boiling water if it seems too dry

When the rice is how you like it, gradually add the rosewater, and cook for a few more minutes

Serve with (optional) rose petals, pistachios and pouring cream


While the rice is cooking - make the compote:


The Compote:


Put the apricots, lemon juice, crushed cardamom seeds and boiling water into a small saucepan over medium heat

Bring to a boil, turn down to a simmer, cover and let cook for ten minutes

Stir in the honey, and let it simmer for another five-ten minutes

Add the rosewater, and let the compote cool 


Notes:

Rosewater is a strong taste, so be judicious and only add as much as your tastebuds are happy with

Chuck the cardamom pods away after taking out the seeds!  You only want the crushed seeds of course

I suggest making the compote first, or even the day before as I did

I actually liked this pudding and compote cold from the fridge, rather than room temp. after cooking, but it's up to you, my friends

stirring the milk, sugar, vanilla, cardamom seeds, rice and salt

after 30 minutes simmering - deliciously thick (I cooked it for another 10 mins.)

compote ingredients gathered

bring to a simmer then cook for 10 minutes

add the honey and simmer for another 5-10 mins.

sticky, sweet, gorgeous apricot compote

all ready to eat

and I hoed straight in ...

apricot artwork © Sherry's Pickings