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A place for foodies
Rosewater rice pudding
Recipe by Ludovic Dupont, from the Jardin de Valloire.
For 4 people you will need :
70 cl of milk
130 g of pudding rice
20 g of crystallised roses
60 g of icing sugar
1 tablespoon of rosewater syrup
½ vanilla pod
A few rose petals for decoration
Cook the rice for 5 minutes in a large amount of boiling water. Drain it.
Pour the milk into a saucepan and add the vanilla pod and the sugar.
Heat the milk. Once it has reached boiling point, pour the drained rice into it. Reduce the heat and let it cook over a very low heat for 20 minutes. Remember to stir it every now and again.
Add the crystallised roses and the syrup, stir them in and leave it all to cook for another 2/3 minutes. The rice should have absorbed all the liquid.
Divide the rice between the dishes or glass bowls…You can enjoy this rice pudding warm or cold. Use a few rose petals for decoration as well as, of course, a biscuit (pink perhaps ?), a macaroon or even some rosewater biscotti.
Smell the aromas of vanilla and rose! Other experiences await you on Claude’s (of Short Breaks in Picardy) 
page!