Ice In Heaven
55g (2oz) ground rice
15g (1/2 oz) blanched almonds, freshly ground
40g (1 1/2 oz)caster sugar
375ml (13 fl oz) milk
45ml (3 tbsp) whipping cream
30ml (2 tbsp) rosewater
juice of half a lime
150g (5 1/2 oz) mixed berries
(choose from redcurrants, blackcurrants, whitecurrants, raspberries or blueberries)
a handful of fresh or crystalized rose petals
Put rice, almonds, sugar and milk into a heavy-bottomed saucepan. Heat slowly, while stirring with a wooden spoon, until the mixture thickens and bubbles gently. Turn the heat down and continue to cook and stir the mixture for another 5 minutes.
If you find the mixture gets very thick you can add more milk. Add the cream, rosewater and lime juice and taste - you may want to add a little more of any of these.
Spoon the rice into separate little glasses and allow to cool.
Serve the pudding really well chilled, scattered with berries and rose petals. You can leave the latter whole, tear them, or cut them into little shreds like confetti.
Reproduced with the kind permission of Diana Henry from the book Crazy Water, Pickled Lemons, published by Mitchell Beazley 2002, ISBN 1-84000-501-7