Rose Infused Rice Pudding

Do you have a favourite meal of the day? If that's dessert, why not trying this creamy rice wonderfully flavoured by rose petals. It has a slightly sweet taste and a soft texture transforming this humble dessert into something really sensational.

Serves: 4

Prepare: 5 minutes, plus infusing

Cook: 25-30 minutes

Ingredients:

• 120g short grain rice
• 1,3l full fat milk
• 1 tbsp golden caster sugar
• 2 handful fresh rose petals, washed and drained
• 50g pistachios, roughly chopped
• 2 tbsp rose petals, fresh or dried (to ornate)
• ½ lemon, zest and juice
• pinch of salt

1. Put the freshly washed rose petals in a metallic pan, pour over the milk, give it a slight stir, cover the pan and leave to infuse overnight in the fridge. If short of time infuse for just a couple of hours.

2. Next, put the pan over a low-medium heat stirring occasionally. Simmer for 5 minutes or so until the milk is slightly warm but not hot. Remove from heat, strain the milk and leave to cool, discarding the rose petals.

3. Meanwhile, rinse the rice a couple of times, until the water comes out clean. Put the rice in a medium-sized, heavy-based pan, then add the milk, the sugar and a pinch of salt. Bring to the boil over a medium heat until the milk is bubbling gently. Allow to simmer for 25 minutes or until tender, giving it the occasional stir.

4. When the rice is almost done, add the lemon zest and juice and cook for an additional 5 minutes. Divide the rice pudding between 4 dessert bowls. Scatter over the pistachios and a few rose petals before serving.

Tip: It is best served warm, but you can easily chill in the fridge for a couple of hours and ornate just before serving.