Ingredients

• 150g/5½oz pudding rice
• 250ml/9fl oz double cream
• 250ml/9fl oz full-fat milk
• 2 tbsp golden caster sugar
• 1 vanilla pod
• split
• 16 dried apricots
• 1 cinnamon stick
• ½ unwaxed lemon
• 2 tsp rosewater
• 2 tsp orange blossom water
• 50g/1¾oz shelled pistachios
• roughly chopped
• 2 tbsp food-grade rose petals

Directions

• Put the rice in a medium-sized
• heavy-based pan
• then pour in the cream
• milk and sugar and add the vanilla pod.
• Bring to the boil over a medium heat
• then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes
• or until tender
• giving it the occasional stir.
• Fill another pan with 300ml/10fl oz water
• add the dried apricots
• cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.
• When the rice is soft
• remove the vanilla pod and stir in the rosewater and orange blossom water.
• Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve.