The fragrances of Mount Sannine in Lebanon have inspired this richly aromatic dessert.


  • 150g pudding rice

  • 250ml oz double cream

  • 250ml oz full-fat milk

  • 2tbsp golden caster sugar

  • 1 vanilla pod, split

  • 16 dried apricots

  • 1 cinnamon stick

  • ½ unwaxed lemon

  • 2tsp rosewater

  • 2tsp orange blossom water

  • 50g shelled pistachios, roughly chopped

  • 2tbsp food-grade rose petals


  • 1.

    Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod.

  • 2.

    Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir.

  • 3.

    Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.

  • 4.

    When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water.

  • 5.

    Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 341kj
  • Fat Total 9g
  • Saturated Fat 2g
  • Protein 6g
  • Carbohydrate 59g
  • Sugar 24g
  • Sodium 9mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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