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Rose-flavored milk and ground-rice pudding

Imagine silky French sauces tinted with saffron and turmeric, speckled with dark mustard seeds, headily flavored with curry leaves and sometimes enriched with coconut milk instead of cream. Add delicate seared scallops, or fresh shrimp and julienned mango -- and ... Read more

Total time: 45 minutes plus cooling time | Serves 8
  • 5 tablespoons basmati rice
  • 1 quart milk
  • 5 tablespoons sugar
  • 2 tablespoons rose syrup
  • 3 tablespoons confit de roses or rose petal preserves
  • 7 tablespoons heavy cream
  • Edible rose petals for garnish

Step 1Wash the rice, then soak it in cold water for 8 to 10 minutes. Drain the rice and grind it very fine in a food processor.

Step 2Bring the milk to a boil in a heavy-bottomed 2- or 3-quart saucepan. Stir in the sugar, then the ground rice. Simmer, stirring often to keep from sticking, until the mixture thickens to the texture of soft cooked cereal, about 35 minutes. Remove from the heat and add the rose syrup, confit de roses and the cream.

Step 3Pour into 8 small molds, glass bowls or ramekins. Allow to cool, then refrigerate. Serve the pudding in the molds, decorated with rose petals.

Note: From "La Porte des Indes Cookbook." Confit de roses, or rose petal preserves, and rose syrup are available at C & K Importing Co. in Los Angeles, Surfas in Culver City and at Indian markets.
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