Indulge in a dessert as romantic as it is comforting. This Pearls and Petals Rice Pudding is a delicate symphony of flavors, where the floral notes of Jasmine rice, the warmth of cardamom, and the golden sweetness of Goldswarm Honey come together in velvety perfection. Inspired by love and elegance, this dish is the perfect way to add a touch of sweetness to your Valentine’s celebration. Serve it chilled, dusted with fragrant cardamom, and presented beautifully with fresh petals for an unforgettable dessert experience.
Serves: 6 to 8
Ingredients
4 cups cooked steamed Jasmine rice, hot or room temperature (do not use frozen cooked rice)
4 cups half & half
½ cup condensed milk
1 tablespoon unsalted butter
2 tablespoons Goldswarm Honey
½ teaspoon cardamom powder (plus extra for garnish)
1 teaspoon vanilla extract
Method
Prepare the Rice
In a deep medium saucepan, soak the room-temperature cooked rice in half & half for 20 minutes to further soften the grains.
If the rice is hot and freshly cooked, skip this step.
Cook the Pudding
Heat the rice and half & half over medium heat, stirring constantly, until the mixture reaches a gentle simmer.
Add the condensed milk, Goldswarm Honey, and vanilla extract.
Continue stirring for 10 to 15 minutes, or until the mixture thickens into a smooth, velvety consistency.
Finish and Chill
Turn off the heat, sprinkle in the cardamom powder, and fold in the unsalted butter for a glossy finish.
Transfer the pudding to a serving dish or individual bowls and refrigerate for at least 2 hours.
Serve
Before serving, lightly dust with additional cardamom powder for a fragrant touch.
Enjoy chilled as a comforting and elegant dessert.
Recipe by Rashné – Culinary Alchemist and Chef, The Perfect Bite. A passionate foodie and product innovator, Rashné spent three decades at Whole Foods Market, including as Global VP of Culinary Operations, transforming its Culinary Program into a company hallmark.
