Difficulty: Intermediate 

Preparation: 55 minutes

For 4 persons

Ingredients:

• 200g semi-complete, round Camargue rice
• 100g of cane sugar
• 1L of milk
• 20cl of full cream
• 1 tbsp of rose petals jam
• 2 tbsp of orange blossom water
• 100g of pistachios and 1 bit of sugar 

Preparation:

1. In a saucepan, pour the milk, cane sugar, and rice.
2. Cook over medium heat, stir regularly for about 40 min.
3. Pour the cooked rice into a mixing bowl and let cool.
4. Whip the cream in a food processor (the cream, the stainless steel bowl and the beaters must be cold). If not, whip the cream by hand using a whisk, set in a cold container.
5. Caramelize the pistachios in a frying pan with sugar and let cool on a plate or flexipan. 
6. In the meantime, mix the orange blossom water with the cooled rice pudding, then with the help of a spatula incorporate the whipped cream and the rose petal jam.
7. Coarsely crush the pistachios.
8. Serve in bowls with the crushed pistachios and rose petal jam.

Enjoy !