We've been wanting to make rice pudding for awhile. We were originally going to make a more 'classic' rice pudding, but saw that we didn't have regular white rice. We did have jasmine rice, and so began the creation phase in what resulted in a much more interesting offering.
After digging around the cupboard, we found a bunch of stuff to support a more aromatic, Middle Eastern flavor profile. It turned out delicious.
3 cups milk
2 tablespoons butter
3 tablespoons peanuts, toasted and chopped
2 tablespoons pistachios, toasted and chopped
3 tablespoons raisins
1 teaspoon sugar
2 tablespoons honey
2 dashes orange blossom water
2 dashes vanilla extract
½ teaspoon cinnamon
¼ teaspoon ground cloves
½ cup jasmine rice
Toast and chop the nuts.
Combine the milk, butter, toasted peanuts and pistachios, raisins, sugar, honey, orange blossom water, vanilla extract, cinnamon and ground cloves in a saucepan.
Bring the milk to the boil, stirring to incorporate the ingredients. When just starting to bubble, reduce the heat to low, add the rice, stir, partially cover and simmer for 30 minutes, stirring occasionally to break up any skin that forms on top.
After 30 minutes, remove from the heat, cover and let sit 10 minutes.
Taste for seasoning and chill for at least 3 hours.
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