Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.We don't tend to use ground rice much for puddings these days; I've had a packet in my cupboard for a year or so. We had a similar dessert at the Lebanese restaurant Al Waha in Westbourne Grove, west London, after a rather indulgent mezze feast.
60g ground rice
600ml milk
The seeds from 5 cardamom pods
50g caster sugar
5tbsp rosewater
1tbsp crème fraîche
20 pistachios, peeled
8 or so crystallised rose petals available from specialist pastry shops, optional
1/2tbsp icing sugar and add 1tbsp rose syrup, optional
Bring the milk to the boil, add the sugar and ground rice and cardamom pods and simmer gently for 15 minutes, stirring every so often. Remove from the heat and leave to cool, stirring as it cools so that it doesn't form a skin - you can leave a sheet of clingfilm or greaseproof paper on the surface to prevent a skin forming. Stir in the rose water and crème fraîche, check the taste and add more rosewater if necessary. Pour into individual dishes or glasses and leave to set in the fridge.
Put the pistachios on a baking tray lined with foil and scatter over the icing sugar. Cook them under a hot grill for 2-3 minutes, turning occasionally until they begin to caramelise. Leave the pistachios to cool, then scatter them over the puddings with the rose petals and drizzle the rose syrup if you're using it.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments