Rose water, cardamom and apricot rice pudding - vegan. 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. Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Rice pudding is so delicious and surprisingly full of nutrients.

Remove from heat and take out cinnamon stick. Beat egg whites until stiff and fold into cooled rice. Place into serving bowls and serve sprinkled with cinnamon, rose. You can have Rose water, cardamom and apricot rice pudding - vegan using 17 ingredients and 6 steps. Here is how you achieve it.

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

Prepare of For the rice:.
You need 750 ml of liquid - for eg 1 400ml can of coconut milk + water or half soy milk and half water.
You need 1 tsp of vanilla extract.
You need 1/2 tsp of ground cardamom.
It's 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.
It's pinch of salt.
Prepare 2 tbsp of maple syrup.
It's 1-2 tbsp of rosewater.
Prepare of For the apricots:.
It's 4 of apricots, fresh or frozen or dried - if using dried apricots, use about 15-20 - roughly chopped.
Prepare of Juice of 1/2 lemon.
Prepare 1/4 tsp of ground cardamom.
Prepare 150 ml of just boiled water.
You need 1-2 tsp of rose water.
You need of To garnish - nice but not essential.
Prepare of some crushed pistachios or flaked almonds (toasted or untoasted).
You need of some edible rose petals.

Combine rice, water, and cardamom in large saucepan and bring to simmer over medium-high heat. Stir in apricots and vanilla extract. A simple, stovetop rice pudding made with coconut milk, studded with pistachios and gorgeously fragrant with rose and cardamom. Remove the cardamom pods, stir in the rose water, and fold in half of the chopped pistachios.

Rose water, cardamom and apricot rice pudding - vegan instructions

In a large pot (with a lid for later), heat the milk/ water, vanilla and cardamom. Bring to a boil..
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..
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..
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..
When the apricots are soft, take the pan off the heat and add the rosewater... again to your taste..
Spoon the rice pudding into bowls. Add the apricots on top. And sprinkle with the rose petals/ nuts. Enjoy 😋.

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. Bring to a low boil over medium-high heat, stirring frequently. Add rose water and cardamom to rice pudding for a Middle Eastern twist on a traditional dessert. Serve it warm or chilled, depending on your preference.