This rice pudding topped with rose petal jam and meringue was a dessert we learned to make on a cooking course weekend with Reza Mahammad at African Relish. All the component parts of the pudding are easy to make, although it it quite time consuming. It’s definitely worth the effort though!
Rice pudding meringue with rose petal jam
Serves 6-8
Ingredients
- 250g pudding rice
- 600ml double cream
- 800ml full fat milk
- 120g caster sugar
- ½ tsp ground cardamom
- 3 tbsp rosewater
- 6-8 tbsp rose petal jam
- 4 egg whites
- 30g sugar for the meringue
Pre-heat the oven to 180°C. Wash and drain the rice and put into a heavy-bottomed saucepan. Add 300ml double cream and cook over a medium heat for a few minutes, then add the milk along with 120g sugar and the ground cardamom. Cook on a low heat for another 20-30minutes until the rice grains become soft and the liquid has more or less been absorbed. Fold in the remaining double cream and add the rose water.
In the meantime whisk the egg whites in a clean bowl until stiff, then whisk in half of the sugar then carefully fold in the rest.
In a separate saucepan, gently warm the rose petal jam until loose and runny. Remove from the heat and set aside.
Pour the rice pudding into individual soufflé or ramekin dishes. Add 1 tablespoon of the runny rose petal jam over the rice pudding and spread evenly to create a layer.
Spoon or pipe over the meringue on top.
Place the dishes in the oven for approximately 10 minutes, until the meringue tops turn pale gold.
