½ cup short grain rice (I used aborio)
3½ cups good-quality almond milk or regular milk
1 cinnamon stick
2 long strips lemon peel
3 tablespoons caster sugar
¼ teaspoon ground cardamom
1 teaspoon vanilla paste
2 teaspoons rose or orange flower water
tinned black doris plums or cherries, well drained
chopped pistachios or roasted almonds
fresh unsprayed rose petals or other edible petals, optional
Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat and simmer very gently, stirring often, for about 40 minutes or until thick and the rice is tender. Add more milk if very thick and the rice isn’t fully cooked.
To serve: Stir the flower water into the warm rice then spoon into bowls and top with fruit, nuts and rose petals. Serves 4.