Recipe of Award-winning Rose water, cardamom and apricot rice pudding - vegan - Free download

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We hope you got benefit from reading it, now let's go back to rose water, cardamom and apricot rice pudding - vegan recipe. You can cook rose water, cardamom and apricot rice pudding - vegan using 17 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Rose water, cardamom and apricot rice pudding - vegan:

1. You need of For the rice:.
2. Prepare 750 ml of liquid - for eg 1 400ml can of coconut milk + water or half soy milk and half water.
3. Take 1 tsp of vanilla extract.
4. Take 1/2 tsp of ground cardamom.
5. Get 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.
6. Use pinch of salt.
7. Get 2 tbsp of maple syrup.
8. Use 1-2 tbsp of rosewater.
9. Use of For the apricots:.
10. You need 4 of apricots, fresh or frozen or dried - if using dried apricots, use about 15-20 - roughly chopped.
11. Prepare of Juice of 1/2 lemon.
12. Get 1/4 tsp of ground cardamom.
13. You need 150 ml of just boiled water.
14. You need 1-2 tsp of rose water.
15. Provide of To garnish - nice but not essential.
16. Take of some crushed pistachios or flaked almonds (toasted or untoasted).
17. Get of some edible rose petals.

Instructions to make Rose water, cardamom and apricot rice pudding - vegan:

1. In a large pot (with a lid for later), heat the milk/ water, vanilla and cardamom. Bring to a boil..
2. 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..
3. 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..
4. 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..
5. When the apricots are soft, take the pan off the heat and add the rosewater... again to your taste..
6. Spoon the rice pudding into bowls. Add the apricots on top. And sprinkle with the rose petals/ nuts. Enjoy 😋.

Boiling on the hob gives this recipe a really creamy finish. Now add the ground cardamom, rosewater, and saffron. Cool the firing completely, stirring frequently as it cools. You can place the firni over a bowl of ice water to aid the cooling (or Set the firni is glass or terra-cotta bowls and refrigerate, covered. Garnish with crushed pistachios and edible rose petals.

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