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Best Idea to Producing Appetizing Rose water, cardamom and apricot rice pudding - vegan

Hoping to dine Rose water, cardamom and apricot rice pudding - vegan a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page gonna guide you with helpful instructions on cooking a Rose water, cardamom and apricot rice pudding - vegan like a famous chef made.

Rose water, cardamom and apricot rice pudding - vegan

We hope you got insight from reading it, now let's go back to rose water, cardamom and apricot rice pudding - vegan recipe. To make rose water, cardamom and apricot rice pudding - vegan you need 17 ingredients and 6 steps. Here is how you achieve that.

To cook an unforgettable Rose water, cardamom and apricot rice pudding - vegan, here are the components required:

  1. Get of For the rice:.
  2. You need 750 ml of liquid - for eg 1 400ml can of coconut milk + water or half soy milk and half water.
  3. Prepare 1 tsp of vanilla extract.
  4. Use 1/2 tsp of ground cardamom.
  5. You need 1/2 cup of short grain brown rice - fill the cup to the top not just to the measuring line; rinsed and soaked for at least a few hours, drained.
  6. Get pinch of salt.
  7. Get 2 tbsp of maple syrup.
  8. Get 1-2 tbsp of rosewater.
  9. Provide of For the apricots:.
  10. Prepare 4 of apricots, fresh or frozen or dried - if using dried apricots, use about 15-20 - roughly chopped.
  11. Provide of Juice of 1/2 lemon.
  12. Use 1/4 tsp of ground cardamom.
  13. Use 150 ml of just boiled water.
  14. Prepare 1-2 tsp of rose water.
  15. You need of To garnish - nice but not essential.
  16. Prepare of some crushed pistachios or flaked almonds (toasted or untoasted).
  17. Use of some edible rose petals.

After readying the materials, next you are good to cook your appetizing Rose water, cardamom and apricot rice pudding - vegan by following the guidances on this section:

  1. In a large pot (with a lid for later), heat the milk/ water, vanilla and cardamom. Bring to a boil..
  2. Add the rice and a pinch of salt. Cover and simmer until the rice is cooked and soft - about 45 minutes. Make sure the rice doesn’t dry out: add some just boiled water if it does..
  3. In another pan (with a lid for later), on a medium-low heat, bring the apricots, lemon juice, water and cardamom to a simmer. Cover and cook for about 10-15 mins until the apricots are soft. If you’re using dried apricots, you may need more water..
  4. Back to the rice: when the rice is cooked, stir through the maple syrup and then the rose water. Add the rose water gradually to your taste..
  5. When the apricots are soft, take the pan off the heat and add the rosewater... again to your taste..
  6. Spoon the rice pudding into bowls. Add the apricots on top. And sprinkle with the rose petals/ nuts. Enjoy 😋.

Boiling on the hob gives this recipe a really creamy finish. Now add the ground cardamom, rosewater, and saffron. Cool the firing completely, stirring frequently as it cools. You can place the firni over a bowl of ice water to aid the cooling (or Set the firni is glass or terra-cotta bowls and refrigerate, covered. Garnish with crushed pistachios and edible rose petals.

Recipe : Rose water, cardamom and apricot rice pudding - vegan

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step by step to make Rose water, cardamom and apricot rice pudding - vegan

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