Raspberry-Rose Rice Pudding
A rich dessert combining creamy rice pudding with the delicate aroma of rose and a layer of raspberry jam.
Makes
8 cups
Ingredients
- 1 cup Egyptian short grain rice (washed)
- 2½ cups water
- 1½ L milk
- 1 pack muhallabia mix from Foster Clark’s
- 3 Tbsp sugar (or to taste)
- 1 can heavy cream
- ½ tsp rose culinary essence from Foster Clark’s (or to taste)
- Raspberry jam
For the topping
- 1 sachet whipped topping mix from Foster Clark’s
- Fresh raspberries
- Toasted coconut flakes
Instructions
- Add the rice and water to a pot. Bring to a boil.
- Reduce heat, cover, and simmer until water is fully absorbed.
- Add 1L milk and cook over low heat, stirring occasionally, until rice is soft and creamy.
- In a separate cup, dissolve the muhallabia mix in ½ cup cold milk. Add to the pot and stir until thickened.
- Turn off the heat. Stir in sugar, cream, and rose essence.
- Spoon a layer of raspberry jam into serving cups, then pour the rice pudding on top.
- Chill until completely set.
- Garnish with whipped cream, raspberries, and toasted coconut.
Foster Clark’s Tip:
For a tropical twist, try substituting the rose essence with Foster Clark’s coconut essence.
Made With
