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  • Writer's pictureCeline

Sütlac

Rice Pudding infused with cardamom and rose water


These cookies are crispy on the outside and fudgy in the middle. The brown butter really elevates the cookies and enhances the depth of flavour. They are definitely a crowd pleaser!


Ingredients:


Rice pudding

  • 200ml Milk

  • 60ml Heavy cream (or replace with milk)

  • 1 Vanilla bean (or vanilla paste with seeds)

  • 1 tsp Ground cardamom

  • 60g Short grain rice

  • 1 tbsp Butter

  • 1 tbsp Honey

Syrup

  • ½ tbsp Honey

  • 1 tsp Rose water

  • ½ tsp Water

Garnish

  • 1 tbsp Silvered toasted pistachios

  • 1 tsp Rose petals

Directions


Heat the milk and double cream – infusing with the vanilla and cardamom. Just

before it boils, remove from heat and leave to cool for a few hours (or overnight).


Prepare the syrup by mixing together the ingredients.


Add the rice to a pan, along with the milk. Bring to the boil and simmer for 20

mins to an hour (depending on how long rice takes). Stir continuously. Add more

milk/water if necessary.


When done, add in the honey, butter and pinch of salt, then the syrup.


Sprinkle over the pistachios and rose petals.





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