From Issue 17::MYTH. Recipe by Holly Bellebuono.

Rose Petal Rice Pudding 

Ingredients:
1 tablespoon packed fresh rose petals, or 1 teaspoon dried
½ cup hot water
1 cup cold water
1 cup uncooked Arborio rice
Pinch of salt
1 teaspoon butter
2 tablespoons dried rose petals (in tea strainers)
2 cups milk
Two 2-inch cinnamon sticks
¼ cup sugar
1 teaspoon vanilla extract

Instructions:
First, make rose petal tea: Place the fresh rose petals in a small bowl and cover with the hot water. Set aside.

In a medium heavy-bottomed saucepan, combine the cold water, rice, salt, and butter and place over high heat. Bring to a light boil, then reduce the heat to low and simmer, stirring frequently, until the rice is mostly cooked, 15 to 20 minutes. Add more water if necessary. Set aside.

In another medium heavy-bottomed saucepan, combine the milk, rose petals in strainers, cinnamon, and sugar and place over high heat. Bring to a low simmer, then reduce the heat to low and simmer, stirring frequently, until fragrant and the sugar is dissolved, 5 to 10 minutes. Add the rice mixture into the milk mixture and increase the heat to medium. Strain the reserved rose petal tea into the pot. Cook, stirring frequently, until the desired consistency is reached, 5 to 10 minutes. Stir in the vanilla extract and remove the cinnamon sticks. The finished pudding can be served hot or chilled. (Makes six to eight 1/2-cup servings.)
February 09, 2017 by Amanda Soule

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