Using a cleansing amount of rose water, this Rose Petal Rice Pudding is both fragrant and sweet.
- 1 cup uncooked red or jasmine rice
- 2 cups water
- 8 cups whole milk
- ½ cup slivered or coarse chopped almonds
- ¼ cup raisins (soaked in warm water)
- Pinch of saffron
- 1 teaspoon ground cardamom
- ¼ cup organic raw sugar
- 2 teaspoons food-grade rose water (TRY: Heritage Store Rose Petals Rose Water)
- Rinse rice under running water. In a large pot, combine rice and water over medium heat; bring to a low boil, cover and simmer for 20 minutes. The rice will still be firm and undercooked.
- Add milk to pot, and increase heat to return mixture to a low boil. Reduce heat, and simmer mixture for 30 minutes, stirring often to prevent milk from scorching and rice from sticking to the bottom of the pot. The mixture will be very thin and liquidy.
- Add almonds and the soaked and drained raisins. Continue to stir and cook for another 10–15 minutes.
- Place saffron threads in a small dish. Spoon a small amount of the hot milk from the pot over the saffron. After 30 seconds, grind saffron into a paste with the back of a metal spoon. Stir saffron paste, cardamom, sugar and rose water into rice mixture.
- Remove pot from heat; set aside, covered, until mixture is room temperature or slightly warm. Serve warm, at room temperature or chilled. To cool and set further, place rice pudding in refrigerator overnight. Stir before serving.