This delicately candy and distinctly Persian dessert from Darioush Wines co-founder Shahpar Khaledi is part of the winemakers’ typical Persian New 12 months unfold. The floral and milky pudding makes a becoming finish to the basic Nowruz feast (or every other event, actually). Khaledi likes to pair the fragile rice pudding with Darioush’s Late Harvest Shahpar, an fragrant white dessert wine with honeysuckle, citrus, and apricot notes.
Featured in “Ringing in Nowruz Napa Valley-Style.”
Rose Petal Rice Pudding
This soothing floral dessert is a candy end to a festive Persian meal.
Substances
- 1 cup basmati rice
- 1⁄3 cup dried rose petals, finely crumbled
- 1 tbsp. unsalted butter
- 1 tbsp. canola oil
- 1⁄2 tsp. kosher salt
- 1 cup sugar
- 3 cups complete milk
- 1⁄4 cup uncooked pistachios, shelled and crushed
Directions
- To a medium bowl, add the rice and canopy with 2 inches of chilly water. Put aside to soak at room temperature in a single day. no less than 8 and as much as 12 hours.
- Set a high-quality mesh strainer within the sink; drain the rice and rinse properly till the water runs clear.
- In a small skillet set over medium warmth, mix the butter and oil. As soon as the butter begins to sputter, add the rose petals and cook dinner till aromatic and barely darkened, about 1 minute. Take away from the warmth.
- To a blender, add the rice, 3 cups of cool water, and the salt; mix till the rice has damaged down fully and is a sandy texture. Switch to a medium pot, set over low warmth, and cook dinner, whisking repeatedly, till the combination is easy and has thickened barely, about 10 minutes. Whisk within the sugar and milk and proceed cooking, whisking often, till thickened, about quarter-hour. Stir within the rose petals, and proceed cooking 5 minutes extra. Take away from the warmth and promptly divide the pudding amongst 8 small dessert bowls; alternatively, switch the pudding to a big serving bowl. Cowl the floor of the pudding with plastic wrap and refrigerate till chilled and set, no less than 2 hours.
- Garnish with crushed pistachios and serve chilly.
