Vanilla Rice Pudding with Cardamom and Rosewater

Ingredients

• 150 grams of pudding rice, I used arborio rice
• 1 pinch of salt
• 300 ml of water
• 700 ml of whole milk
• 1 1/2 tbsp of caster sugar
• 5-6 cardamom pods
• 1 vanilla pod
• 1/2 tsp or 1 stick of cinnamon
• 1 tbsp of vanilla or caster sugar (to finish)
• 1-2 tbsp of rosewater
• 4 tbsp of creme fraiche

Directions

1. Put the rice and salt in a saucepan with the water and bring to the boil. Cover it and simmer for 10 mins.

2. Add the milk, cinnamon, cardamom and vanilla pod.  Cover and put the heat on very low until e rice has absorbed the milk, which takes about half an hour.  It is very easy to burn the pudding so keep an eye on it.

3. Stir in the sugar and leave the pudding to cool until it is the right temperature for you. I am trying it both warm and cold.

4. Sprinkle in the vanilla sugar and add the creme fraiche and rosewater. Mix well and serve.