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- Step 1
Heat butter in a large pan until melted, then stir in the rice and fry for 1min. Stir in milk, sugar, cardamom and 200ml (⅓ pint) water and bring to the boil. Boil constantly for 20-25min, stirring frequently to stop rice from sticking, until the rice is tender and most of the liquid has been absorbed. (Adjust the texture with a little more milk or water as needed.)
- Step 2
Meanwhile make the syrup. Put sugar in a small pan with 100ml water and heat gently to dissolve, stirring occasionally (do not let the mixture boil until the sugar has dissolved). Bring the mixture to the boil, then let it bubble for 4min without stirring. Remove from the heat and allow to cool for 5min, then stir in the rose water and a very small amount of food colouring to make a fragrant, pale pink syrup. Serve the rice pudding in bowls, topped with a little of the syrup and some chopped pistachios.
If you prefer, replace the cardamom with a vanilla pod.
Per Serving:
- Calories: 412
- Total carbs: 70 g
- Sugars: 44 g
- Total fat: 12 g
- Saturated fat: 7 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
