In these Festive Days, few things hit the spot like a bowl of warm rice pudding. Although we think of it as classic British comfort food, rice pudding is popular around the world and lends itself to all sorts of flavour combinations. Here we’ve added rich WhyNut pistachio paste for a creamy texture and elegant green hue, topped with crunchy pistachios and bursts of sweetness from jewel-like pomegranate seeds. The recipe and pictures are by thelittleloaf for WhyNut. If you would like to try recipes from Kate's latest book, Homemade Memories: Childhood Treats With A Twist, you will not be disappointed !
100g short grain pudding rice
600ml whole milk, plus more as required
30g caster sugar
100ml whipping cream
2 tbsp WhyNut pistachio paste
few drops of rose water
large handful pomegranate seeds
- In a heavy bottomed saucepan, gently bring the rice, milk and sugar to the boil. Reduce the heat to low and simmer, stirring frequently, until the rice is tender and creamy, and almost all the liquid has been absorbed. This should take between 10 and 15 minutes – if you cook the rice too quickly, you may need to add a little more milk to prevent the pudding being dry. Remove the saucepan from the heat.
- In a medium bowl, combine the cream and WhyNut pistachio paste and lightly whip to soft peaks. Fold the pistachio cream and rose water into the warm rice pudding. Scatter over the pistachios and pomegranate seeds, then serve immediately.
- Pudding rice is best for this recipe, but if you don’t have any to hand, Arborio or Carnaroli risotto rice will do.
- This rice pudding is also delicious at room temperature or served slightly chilled with an extra dollop of pistachio whipped cream on top.
- Try substituting the WhyNut pistachio paste with WhyNut hazelnut paste, replace the rose with vanilla extract and fold in a handful of chopped dark chocolate at the end.
Leave a comment