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🍳 Rice Pudding with Rose Water and Hazelnuts

377 kcal · 30 min · 4 servings

Ingredients

• 1 vanilla pod
• 500 ml milk (3.5 % fat)
• 120 ml whipping cream
• salt
• 3 tbsp honey
• 1 cardamom pod
• 125 g whole grain rice (milk rice)
• 30 g raisins (2 tbsp)
• 1 tbsp rose flower water
• 30 g hazelnut kernels (2 tbsp)
• 1.5 tbsp dried organic rose petals

Instructions

1. 1. Cut the vanilla pod into four small pieces.
2. 2. Place the milk, 100 milliliters of cream, a pinch of salt, one tablespoon of honey, cardamom, and the vanilla pod pieces into a pot.
3. 3. Heat the mixture while stirring occasionally until it comes to a boil.
4. 4. Stir the rice in thoroughly.
5. 5. Allow the mixture to come to a boil again.
6. 6. Reduce the heat to low and cover the pot.
7. 7. Let the rice simmer for 45 to 50 minutes.
8. 8. Stir the rice occasionally during this time.
9. 9. Soak the raisins in lukewarm water for 15 minutes in the meantime.
10. 10. Mix the remaining honey with rose water and the remaining cream.
11. 11. Toast the hazelnuts in a hot pan without fat over medium heat for 3 minutes.
12. 12. Roughly chop the toasted hazelnuts.
13. 13. Remove the cardamom pods and vanilla pod pieces from the rice.
14. 14. Drain the water from the raisins and let them drip dry.
15. 15. Fold the raisins into the finished rice.
16. 16. Fill the rice pudding into small bowls.
17. 17. Sprinkle the dish with the chopped nuts and rose petals.
18. 18. Serve the rice pudding.

Nutrition per serving

• kcal: 377
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 41 g