Lebanese rice pudding

The fragrances of Mount Sannine in Lebanon have inspired this richly aromatic dessert.

Lebanese rice pudding. Credit: Nigel Slater's Middle East / Jack Coathupe

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 150 g (5½ oz) short-grain white rice (pudding rice)
• 250 ml (9 fl oz) double cream
• 250 ml (9 fl oz) full-fat milk
• 1½ tbsp golden caster sugar
• 1 vanilla pod, split
• 16 dried apricots
• 1 cinnamon stick
• ½ unwaxed lemon
• 2 tsp rosewater
• 2 tsp orange blossom water
• 50 g (1¾ oz) shelled pistachios, roughly chopped
• 1½ tbsp food-grade rose petals

Instructions

1. Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod.
2. Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir.
3. Fill another pan with 300 ml (10 fl oz) water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.
4. When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water.
5. Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.