food, Recipes

Creamed Rice and Rose Petal Salad

Sharyn Cairns


For the rose-petal salad ¼ cup rose-water syrup zest and juice of 1 orange ¼ cup dried apricots ¼ cup dried cranberries ¼ cup dried figs 1t rose petals For the creamed rice 1 cup Arborio rice 2 litres milk ¼ cup caster sugar ½ vanilla pod, split and seeds scraped zest of 1 lemon 2T slivered pistachios, to serve


To make the rose-petal salad, place all the ingredients in a medium saucepan over low heat. Cook for 10 to 15 minutes, or until fruit has softened (add water to pan if needed). Place rice, milk, sugar, vanilla and zest in a large heavy-based saucepan over low heat. Stir constantly for 20 minutes, or until milk has been absorbed and rice is soft and creamy. Add extra milk during cooking if needed. Place a lid on saucepan and leave to rest for a few minutes before serving. To serve, spoon warm rice into bowls, top with salad and sprinkle over pistachios. SERVES 4 Note: Rose-water syrup can be found at Middle Eastern and Indian grocers, or gourmet food stores.