Wednesday, July 27, 2016
Rosy Rice Pudding
I purchased some rose water in an Indian market a few years back, and it was so weak as to be unnoticeable. I never ventured back to see if I could find another brand and then forgot about it until the SFFS reminded me.
One company on my list of booths to hit at this year's show was Nielsen-Massey, perhaps best known for their vanilla extracts and pastes. However, I didn't have time to actually pay them a visit, so the nice people at N-M sent me some sample bottles of a few of their various non-vanilla extracts--pure coffee, orange blossom, and rose water. I immediately opened each bottle and took a sniff. Yup - coffee, orange blossom, and rose scents were pretty strong! Couldn't wait to use them.
This time of year, post SFFS, I really wish I could stay home full-time and cook (and eat). I have so many fun things to play with, but they usually have to wait for the weekend until I find a bit of free time. I decided that the rose water games would come first, and I would make a rose water-flavored rice pudding for the 4th of July. Why? because my samples arrived on the 2nd of July, that's why.
I decided since roses are red, and my pudding would be served on the 4th, that blueberries would be an appropriate accompaniment. Red, white, and blueberry!
If you're going to use rose petals as garnish, make sure they are grown without the use of pesticides or herbicides. Do not eat flowers from a florist! It's best if they are grown in your own yard, and they should smell pretty. If they don't have much fragrance (like most of the old, not-well-cared-for roses in my neighborhood), they won't taste like much, either. You don't have to ingest them, of course - use petals as garnish, then pick them off before eating. The Nielsen-Massey rose water will supply plenty of flavoring.
Rosewater Rice Pudding
2.5 cups cooked short grain rice
1.5 cups milk
1 cup heavy cream
1/2 cup + 1 tablespoon sugar
2 tablespoons butter
1 teaspoon Nielsen Massey vanilla paste
1/4 teaspoon Nielsen Massey rose water
Food grade rose petals (optional)
Combine the rice, milk, cream, sugar, and butter in a saucepot. Bring to a boil, then turn heat to a simmer. Cook for 20 minutes, until most of the liquid has been absorbed by the rice. Remove pudding from the heat and stir in the vanilla paste and rose water.
Eat warm, at room temperature, or chilled, garnished with blueberries and optional rose petals.
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Posted on Minxeats.com.