Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, rose water, cardamom and apricot rice pudding - vegan. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

I'm super excited to share my vegan creamy Afghan rice pudding demo, sheer birinj, with my three teenage assistants who are all fans of Afghan sheer birinj. Rice pudding is a common sight on buffets in Indian restaurants If you're looking for something sweet to wrap up your Indian meal at home, this could be the answer This particular rice pudding is popular in north India, and is scented with super-aromatic cardamom as well a light splash of rose water. This stovetop rice pudding is made with milk, flavored with cardamom and rose water, and topped with almonds. Remove from heat & add rose water.

Rose water, cardamom and apricot rice pudding - vegan is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Rose water, cardamom and apricot rice pudding - vegan is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook rose water, cardamom and apricot rice pudding - vegan using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Rose water, cardamom and apricot rice pudding - vegan:

1. Get For the rice:
2. Take 750 ml liquid - for eg 1 400ml can of coconut milk + water or half soy milk and half water
3. Take 1 tsp vanilla extract
4. Make ready 1/2 tsp ground cardamom
5. Take 1/2 cup short grain brown rice - fill the cup to the top not just to the measuring line; rinsed and soaked for at least a few hours, drained
6. Make ready pinch salt
7. Prepare 2 tbsp maple syrup
8. Prepare 1-2 tbsp rosewater
9. Prepare For the apricots:
10. Prepare 4 apricots, fresh or frozen or dried - if using dried apricots, use about 15-20 - roughly chopped
11. Make ready Juice of 1/2 lemon
12. Prepare 1/4 tsp ground cardamom
13. Take 150 ml just boiled water
14. Take 1-2 tsp rose water
15. Prepare To garnish - nice but not essential
16. Prepare some crushed pistachios or flaked almonds (toasted or untoasted)
17. Make ready some edible rose petals

Rosewater is made by steeping rose petals in water, which creates a liquid that has a delicate floral aroma and flavor. Stir, then taste and adjust seasoning in necessary. Serve warm or refrigerate and serve cold. Rice pudding waffles with cardamom & rose water for this Hold-Your-Waffle-Wednesday #ourhangrykitchen #feedfeed #rosewater #ricewaffles #ricepudding #cardamom -@desmondgerritse.

Steps to make Rose water, cardamom and apricot rice pudding - vegan:

1. In a large pot (with a lid for later), heat the milk/ water, vanilla and cardamom. Bring to a boil.
2. Add the rice and a pinch of salt. Cover and simmer until the rice is cooked and soft - about 45 minutes. Make sure the rice doesn’t dry out: add some just boiled water if it does.
3. In another pan (with a lid for later), on a medium-low heat, bring the apricots, lemon juice, water and cardamom to a simmer. Cover and cook for about 10-15 mins until the apricots are soft. If you’re using dried apricots, you may need more water.
4. Back to the rice: when the rice is cooked, stir through the maple syrup and then the rose water. Add the rose water gradually to your taste.
5. When the apricots are soft, take the pan off the heat and add the rosewater… again to your taste.
6. Spoon the rice pudding into bowls. Add the apricots on top. And sprinkle with the rose petals/ nuts. Enjoy 😋

Serve warm or refrigerate and serve cold. Rice pudding waffles with cardamom & rose water for this Hold-Your-Waffle-Wednesday #ourhangrykitchen #feedfeed #rosewater #ricewaffles #ricepudding #cardamom -@desmondgerritse. A simple, stovetop rice pudding made with coconut milk, studded with pistachios and gorgeously fragrant with rose and cardamom. A flavoured water made by steeping rose petals in water, rosewater has been used as a flavouring for centuries in Middle Eastern, Indian and Chinese cuisines. Remove the cardamom pods, stir in the rose water, and fold in half of the chopped pistachios.

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