Persian rice with raspberry and watermelon salad
1 tbs, chopped, unsalted
2 cup(s), (500ml)
rice, white, dry
⅓ cup(s), (65g)
2 whole, pods, lightly crushed
1 cup(s), (160g), finely chopped
1 tbs, finely shredded
- 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.
- Remove cinnamon and cardamom. Add rosewater and stir to combine. Set aside for 15 minutes to cool slightly.
- 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.