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. Remove from heat and take out cinnamon stick. Beat egg whites until stiff and fold into cooled rice.
Countries around the world from Spain to Cambodia have a version of rice pudding. This Afghan sheer birinj recipe is uncomplicated, sweetened with sugar and seasoned simply with ground cardamom and rosewater. Classic cake donuts are upgraded with cardamom, rose petals, and fragrant pink icing. You can have Rose water, cardamom and apricot rice pudding - vegan using 17 ingredients and 6 steps. Here is how you cook it.
Ingredients of Rose water, cardamom and apricot rice pudding - vegan
- It’s of For the rice:.
- You need of liquid - for eg 1 400ml can of coconut milk + water or half soy milk and half water.
- Prepare of vanilla extract.
- You need of ground cardamom.
- Prepare 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.
- Prepare of salt.
- You need of maple syrup.
- It’s of rosewater.
- Prepare of For the apricots:.
- It’s 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 of ground cardamom.
- It’s of just boiled water.
- It’s of rose water.
- You need of To garnish - nice but not essential.
- Prepare of some crushed pistachios or flaked almonds (toasted or untoasted).
- It’s of some edible rose petals.
Bring to a low boil over medium-high heat, stirring frequently. 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. Aromatics like lemongrass add a little twist to the traditional cardamom-spiced recipe with a complex yet subtle sweet underlying citrus note.
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 😋.
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. 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.