Rosewater Rice Pudding with Pomegranate & Pistachios
30 min
Veggie
18860
For 2 Portions
640 ml
whole milk
160 g
white rice, medium-grain
30 g
apricot, dried
20 g
pistachio, unsalted
15 ml
rose water
1/2
vanilla bean
1/2
lemon
1/2
pomegranate
3 tbsp
agave syrup
1 tsp
cinnamon, ground
salt
1. All set?
2. Cut vanilla bean lengthwise and scrape out pulp.
3. Wash and zest lemon.