Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, rose water, cardamom and apricot rice pudding - vegan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Rose water, cardamom and apricot rice pudding - vegan is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Rose water, cardamom and apricot rice pudding - vegan is something which I have loved my whole life. They are fine and they look wonderful.
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. Here it makes the rice pudding vegan but also gives it a stick-to-your-ribs satisfaction without being at all heavy.
To begin with this particular recipe, we have to 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:
- Get For the rice:
- Get liquid - for eg 1 400ml can of coconut milk + water or half soy milk and half water
- Prepare vanilla extract
- Get ground cardamom
- Prepare 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
- Prepare salt
- Prepare maple syrup
- Make ready rosewater
- Get For the apricots:
- Take apricots, fresh or frozen or dried - if using dried apricots, use about 15-20 - roughly chopped
- Prepare Juice of 1/2 lemon
- Prepare ground cardamom
- Take just boiled water
- Take rose water
- Make ready To garnish - nice but not essential
- Take some crushed pistachios or flaked almonds (toasted or untoasted)
- Prepare some edible rose petals
Stir, then taste and adjust seasoning in necessary. Serve warm or refrigerate and serve cold. This is a rice pudding called kheer in Pakistan. This creamy vegan rice pudding with rosewater and pistachio is the perfect dessert, snack or breakfast option.
Instructions to make Rose water, cardamom and apricot rice pudding - vegan:
- In a large pot (with a lid for later), heat the milk/ water, vanilla and cardamom. Bring to a boil.
- 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.
- 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.
- 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.
- When the apricots are soft, take the pan off the heat and add the rosewater… again to your taste.
- Spoon the rice pudding into bowls. Add the apricots on top. And sprinkle with the rose petals/ nuts. Enjoy 😋
A simple rice pudding recipe also known as rice kheer. This pudding can be enjoyed warm or chilled as breakfast, a snack at any time of the day or as a dessert. Aromatics like lemongrass add a little twist to the traditional cardamom-spiced recipe with a complex yet subtle sweet underlying citrus note. Now add the ground cardamom, rosewater, and saffron. Cool the firing completely, stirring frequently as it cools.
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