Photo of Persian rice with raspberry and watermelon salad by WW

Persian rice with raspberry and watermelon salad

6
6
6
SmartPoints® value per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Moderate
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

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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