Pomegranate and walnut rice pudding

If there is a dessert that we all grew up with, it is rice pudding. Versions of it are found in every country and culture on this planet. Sweet, rich and simple, rice pudding is the ultimate comfort dessert.

Rice pudding is thought to have originated in either India or China, both countries with the oldest history of cultivating rice, where it was traditionally served as a sweet porridge. It achieved fame in the old English courts, where imported rice from India was expensive and could only be afforded by the rich. Today, it is inexpensive and straightforward, the go-to dessert in many cultures and households. However, don't let this fool you into thinking that the complexity, diversity, and joy of this dessert are lacking.

This version from Turkey is super simple to make and different from the standard versions found in India and other cultures. The soft rice is folded into a rich cream that is scented with rose water and topped with chopped dried apricots, walnuts, and fresh pomegranate seeds. The fresh fruit and nuts add a wonderful texture and brightness to the dessert. I realise trying to tell an Indian about rice pudding (Kheer) is like trying to sell ice to an Eskimo, but this dessert is probably better than most that I have ever had.

This is a fantastic cookbook by a British chef who specialises in cuisines from the Middle East and Turkey. It is filled with recipes for kebabs, stews, other Turkish favourites, and some more contemporary dishes. Everything I have cooked from this book has been fantastic; it is one of my favourite Turkish cookbooks.

For more wonderful recipes from this cookbook, click here.

Ingredients:

2/3 cups basmati rice

1 3/4 cups water

3 tablespoons cornstarch

3 1/4 cups whole milk

2 cups heavy cream

1 teaspoon vanilla extract

1 cup sugar, or to taste

3/4 -1 teaspoon ground cardamom

A few drops of rose water

3/4 cups pomegranate seeds

1/2 cup dried apricots

1/3 cup walnuts, lightly toasted

Ground cinnamon

Rinse and cook the rice in water on a slow flame until the rice is cooked through and all the water has evaporated. You want the starches to remain to thicken the cream. Set aside.

Add the cornstarch to the milk and cream, then mix in the sugar and ground cardamom. Bring to a slow boil, whisking to incorporate the cornstarch. Turn down the heat to a gentle simmer and whisk the milk mixture continuously till it is thickened to the consistency of heavy cream, about 10 minutes. You need to whisk continually so that the corn starch does not clump. When thickened, strain the mixture through a fine-mesh strainer to remove any lumps that may have formed. Add the rose water and mix in. Taste and ensure the flavours are balanced, with hints of cardamom and rose water. Set aside.

Chop the prunes and walnuts into small pieces and mix them together. Keep the pomegranate seeds separate.

To serve: I prefer to assemble the dessert just before serving to achieve the correct consistency and keep the nuts crunchy. Adjust the consistency of the cream mix to that of heavy cream; it sometimes tends to thicken due to the cornstarch, and then add the rice. Mix well and adjust the consistency to your liking. Pour into a bowl or small glasses or wine glasses. Top with the chopped nuts, fruit, and pomegranate seeds. Sprinkle a generous pinch of cinnamon and serve immediately.