Persian rice with raspberry and watermelon salad
7
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
The colourful berry and watermelon combo is a great match with this sweet rice dish.
Ingredients
Pistachios
1 tbs, chopped, unsalted
Skim milk
2 cup(s), (500ml)
Rice, white, dry
⅓ cup(s), (65g)
Caster sugar
2 tbs
Cinnamon quill
1 whole
Cardamom
2 whole, pods, lightly crushed
Orange rind
1 tsp
Rose water
2 tsp
Fresh raspberries
120 g
Watermelon
1 cup(s), (160g), finely chopped
Fresh mint
1 tbs, finely shredded
Instructions
1
Combine the milk, rice, cinnamon, sugar, cardamom and orange rind in a medium saucepan. Place over medium-high heat and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 40 minutes or until rice is tender and mixture thickens slightly. Remove from heat.
2
Remove cinnamon and cardamom. Add rosewater and stir to combine. Set aside for 15 minutes to cool slightly.
3
Combine raspberries, watermelon and mint in a small bowl. Divide rice pudding among serving bowls. Top with raspberry mixture and sprinkle with pistachio nut kernels. Serve immediately.
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