Recipe: Appetizing Rose water, cardamom and apricot rice pudding - vegan

Rose water, cardamom and apricot rice pudding - vegan. Classic cake donuts are upgraded with cardamom, rose petals, and fragrant pink icing. Bring to a low boil over medium-high heat, stirring frequently. A simple, stovetop rice pudding made with coconut milk, studded with pistachios and gorgeously fragrant with rose and cardamom.

Brown rice will change the And rice pudding with cardamom?? You're like a foodie wizard with magical powers of knowing what. Rice pudding is a common sight on buffets in Indian restaurants If you're looking for something sweet to wrap up your Indian meal at home, this could be the answer This particular rice pudding is popular in north India, and is scented with super-aromatic cardamom as well a light splash of rose water. You can have Rose water, cardamom and apricot rice pudding - vegan using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Rose water, cardamom and apricot rice pudding - vegan

1. You need of For the rice:.
2. You need 750 ml of liquid - for eg 1 400ml can of coconut milk + water or half soy milk and half water.
3. You need 1 tsp of vanilla extract.
4. It's 1/2 tsp of ground cardamom.
5. Prepare 1/2 cup of short grain brown rice - fill the cup to the top not just to the measuring line; rinsed and soaked for at least a few hours, drained.
6. Prepare pinch of salt.
7. Prepare 2 tbsp of maple syrup.
8. Prepare 1-2 tbsp of rosewater.
9. It's of For the apricots:.
10. You need 4 of apricots, fresh or frozen or dried - if using dried apricots, use about 15-20 - roughly chopped.
11. Prepare of Juice of 1/2 lemon.
12. You need 1/4 tsp of ground cardamom.
13. It's 150 ml of just boiled water.
14. It's 1-2 tsp of rose water.
15. You need of To garnish - nice but not essential.
16. It's of some crushed pistachios or flaked almonds (toasted or untoasted).
17. Prepare of some edible rose petals.

Now add the ground cardamom, rosewater, and saffron. Cool the firing completely, stirring frequently as it cools. You can place the firni over a bowl of ice water to aid the cooling (or Set the firni is glass or terra-cotta bowls and refrigerate, covered. Garnish with crushed pistachios and edible rose petals.

Rose water, cardamom and apricot rice pudding - vegan instructions

1. In a large pot (with a lid for later), heat the milk/ water, vanilla and cardamom. Bring to a boil..
2. Add the rice and a pinch of salt. Cover and simmer until the rice is cooked and soft - about 45 minutes. Make sure the rice doesn’t dry out: add some just boiled water if it does..
3. In another pan (with a lid for later), on a medium-low heat, bring the apricots, lemon juice, water and cardamom to a simmer. Cover and cook for about 10-15 mins until the apricots are soft. If you’re using dried apricots, you may need more water..
4. Back to the rice: when the rice is cooked, stir through the maple syrup and then the rose water. Add the rose water gradually to your taste..
5. When the apricots are soft, take the pan off the heat and add the rosewater... again to your taste..
6. Spoon the rice pudding into bowls. Add the apricots on top. And sprinkle with the rose petals/ nuts. Enjoy 😋.

Combine rice, water, and cardamom in large saucepan and bring to simmer over medium-high heat. Stir in apricots and vanilla extract. Discard vanilla bean pod and cardamom shells. A simple rice pudding recipe also known as rice kheer. This pudding can be enjoyed warm or chilled as breakfast, a snack at any time of the day or as a dessert.

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