Rose Milk Rice with Hazelnuts

Ingredients

• 1 Vanilla bean
• 500 ml milk (3.5% fat)
• 120 ml heavy cream
• a pinch of salt
• 3 tbsp honey
• 1 cardamom pod
• 125 g whole grain rice (rice pudding variety)
• 30 g Raisins (2 tbsp)
• 1 tbsp rose water
• 30 g hazelnut kernels (2 tbsp)
• 1.5 tbsp dried organic rose petals

Instructions

1. 1.

   Cut the vanilla bean into four pieces. In a pot, combine milk with 100 ml cream, a pinch of salt, 1 tbsp honey, cardamom pod, and vanilla pieces; bring to a gentle boil while stirring occasionally. Add rice, bring back to a boil, then cover and simmer on low heat for 45–50 minutes, stirring occasionally.

2. 2.

   During this time soak raisins in lukewarm water for 15 minutes. Mix remaining honey with rose water and the rest of the cream. Toast hazelnuts in a hot pan without oil over medium heat for 3 minutes; then roughly chop them.

3. 3.

   Remove cardamom pod and vanilla pieces from the rice. Drain the raisins, let them dry slightly, and stir into the rice.

4. 4.

   Serve the milk rice in bowls, topped with nuts and rose petals.