Name: Rice puddings with pomegranate and pistachio
Total time: 600 s
Yield: 4
Ingredients: 2 tin rice pudding; 1 vanilla pod; 30 gram raw, shelled pistachios; 2 tablespoon pomegranate seeds; 1 teaspoon ground cinnamon; to taste dried rose petals

Step 1

Gently heat the rice pudding (2 tins) on the hob. Split the vanilla pod (1) , scrape the seeds into the rice pudding and stir through.

Step 2

Divide the rice pudding between four serving glasses or glass bowls.

Step 3

Sprinkle the pistachios (30 g) in a crescent moon shape along one edge of the glass or bowl. Scatter with the pomegranate seeds (10 g) , and the cinnamon (3 g) and rose petals (to taste) , if using.

Rice puddings with pomegranate and pistachio

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