Simple Way to Make Speedy Rose water, cardamom and apricot rice pudding - vegan

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, rose water, cardamom and apricot rice pudding - vegan. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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. I'm super excited to share my vegan creamy Afghan rice pudding demo, sheer birinj, with my three teenage assistants who are all fans of Afghan sheer birinj. Stir, then taste and adjust seasoning in necessary. Serve warm or refrigerate and serve cold.

Rose water, cardamom and apricot rice pudding - vegan is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Rose water, cardamom and apricot rice pudding - vegan is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook rose water, cardamom and apricot rice pudding - vegan using 17 ingredients and 6 steps. Here is how you can achieve it.

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

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

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. Rosewater is made by steeping rose petals in water, which creates a liquid that has a delicate floral aroma and flavor. A simple, stovetop rice pudding made with coconut milk, studded with pistachios and gorgeously fragrant with rose and cardamom.

Steps 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 😋

Rosewater is made by steeping rose petals in water, which creates a liquid that has a delicate floral aroma and flavor. A simple, stovetop rice pudding made with coconut milk, studded with pistachios and gorgeously fragrant with rose and cardamom. A simple, stovetop rice pudding made with coconut milk, studded with pistachios and gorgeously fragrant with rose and cardamom. Remove the cardamom pods, stir in the rose water, and fold in half of the chopped pistachios. Boiling on the hob gives this recipe a really creamy finish.

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