150g pudding rice
250ml whole milk
250ml double cream
2 tbsp caster sugar
1 vanilla pod or a few drops of extract
75g shelled pistachios, chopped
1/2tsp / 1 tsp rosewater
1 pomegranate, seeded and juice reserved
1. Put the rice, cream and milk in a large pan set over a gentle heat. Cook, stirring frequently for 5 minutes, until the milk has come to the boil. Reduce the heat and add the sugar and vanilla pod, then cook for a further 25-30 mins, until tender and creamy, stirring occasionally.
2. Meanwhile, lightly toast the pistachios in a dry frying pan or in the oven. Remove and leave to cool a little, before chopping.
3. Add the rosewater to the rice mixture a drop at a time (to taste). Be careful not to add too much otherwise the rice pudding will taste soapy.
4. To serve, divide the rice pudding between 4 bowls, then top each with some pomegranate seeds, pistachios and a drizzle of the reserved pomegranate juice.