150g/5½oz pudding rice
250ml/9fl oz lactose free double cream
250ml/9fl oz full-fat lactose free milk
2 tbsp golden caster sugar
1 vanilla pod, split
1 cinnamon stick
½ unwaxed lemon
2 tsp rosewater
2 tsp orange blossom water
2 tbsp food-grade rose petals
Serves - 4
Put the rice in a medium-sized, heavy-based pan, then pour in the lactose free cream, milk and sugar and add the vanilla pod.
Bring to the boil over a medium heat, then reduce the heat until the lactose free milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir.
Fill another pan with 300ml/10fl oz water, add the cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.
When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water.
Divide the rice pudding between four bowls. Spoon the cinnamon syrup from the pan. Scatter over the pistachios and a few rose petals and serve.
Recipe adapted from: Good Food