Rice Pudding

Ingredients

• 400 ml water
• 175 g heavy cream (30% fat)
• 1 pinch salt
• 60 g basmati rice
• 50 g cane sugar
• 1 g butter
• 1 tsp ground saffron
• 3 cardamom pods
• 1 cinnamon stick
• 1 tbsp Raisins
• 1 tbsp chopped pistachios

Instructions

1. 1.

   Wash the rice in cold water, drain and bring to a boil with double the amount of water over medium heat. Meanwhile crush the cardamom pods in a mortar. After about 10 minutes of cooking add cardamom, salt, cream, cane sugar, butter, cinnamon and saffron to the rice and simmer gently for another 30 minutes while stirring occasionally.

2. 2.

   Mix raisins and pistachios and distribute into four cups. Pass the cooked rice through a sieve. Sweeten the rice pudding with cane sugar. Set aside 5–6 tbsp of the mixture, and spread the rest into the cups.

3. 3.

   Let the rice pudding cool. Fill a pastry bag with a small round tip with the reserved mixture and spray a matching lettering onto the desserts.