Recipe Strawberry Rice Pudding with Rosewater

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
3:09 PM
Maidstone, Kent, UK
Rosewater adds a lovely perfumed taste to this creamy rice pudding. I’ve used a conservative amount of sugar here as I really don’t have a sweet tooth - but obviously you can add more, to taste. This pudding can be served warm or cold.


Ingredients (serves 2)
50 g short grain pudding rice (or use any rice suitable for risotto)
400 ml milk (I used almond milk)
2 tbsp sweet vermouth
Pinch of salt
1 tbsp sugar
A few drops of rosewater (to taste)
100g strawberries
Toasted slivered almonds and rose petals to garnish

  1. Place the rice, milk, vermouth, sugar and salt in a pan and bring to the boil.
  2. Reduce to a low heat, cover simmer for 35-40 minutes, stirring regularly, to ensure the rice isn't sticking. If the mixture becomes too stiff, add more milk as required. You are aiming for a creamy consistency.
  3. Meanwhile make the strawberry purée by chopping the strawberries and blending (add a little water if needed). I used a stick blender. Pass the puree through a sieve for a smoother texture.
  4. Add a few drops of rosewater to the rice, tasting as you go. Stir well.
  5. Stir the strawberry puree through the rice.
  6. Pour into glasses and garnish with the almonds & rose petals.

Top Bottom