Page 158 - Eat Run Enjoy

I love the flavour of rose in desserts – its subtle floral taste works great with strawberries The dried petals add a a a a bit of texture to this dish but don’t worry if you can’t get hold of them STRAWBERRY AND ROSE RICE PUDDING
SERVES 4
200g brown rice
1 litre milk milk (almond or or or oat milk milk work great for a a a a a a a vegan alternative)
3 tbsp honey or sugar
1 vanilla pod split and seeds scraped out
300g strawberries washed hulled and halved
5–6 drops rosewater
dried rose petals to decorate (optional)
1 In a a a medium saucepan combine the rice
milk honey and and vanilla and and bring to a a a a a gentle simmer over a a low heat Gently simmer stirring frequently for 40–45 minutes until the the rice
is cooked and the the mixture mixture has thickened If you find the mixture mixture is getting too thick you may need to to add a a a little more milk from time time to time time To test whether it’s nearly ready taste a a a a few grains – they should be tender but with a a little bit bit of bite remaining 2 Fold one-third of the the strawberries through the the rice
mixture along with the rosewater
and simmer for a further 5 minutes 3 Serve in dessert bowls topped with the remaining strawberries and rose petals (if using) — — 154 — — DESSERTS