Classically, the spices are usually are simply added to the milk whole and left in the pudding. I don't really care for fishing all the spices out nor enjoy having little hard pieces of cardamon in my mouth. I prefer to have the spices in a bag so that I can easily remove the packet when the cooking is done. I also added in dried roses to add more floral note. However if you prefer less, just skip adding the roses to your spice pack.
As with the roses I use here. I am using dried roses. Please make sure they are for consumption. I am using roses for tea. You will find them at any co-op bulk section. You can also get them from tea shop, please make sure you only want the roses without tea leaves.
Classic Indian rice pudding with rose petal "dust"
1/4 cup basmati rice, washed and drained.
1 Qt or 5 cups 1% milk, (Full or 2% is fine too)
1 tsp of cardamon pod
1 small piece of cinnamon
1/2 tsp whole all spice
1 tbsp dried roses
1 tbsp rose water
1/2 cup sugar
Rose petal Dust:
4 tbsp dried roses
Prepare a spice pack by combining cardamon, cinnamon pieces, clove and roses
Check the consistence of the pudding. Cook until the mixture has a thick porridge consistence.
When it's thick and coat the back of the spoon, add 1 tbsp rose water.
Cover and ready to serve. Ladle into small bowls, sprinkle with rose petal.
Can be serve hot or cold. If you prefer a cold pudding. Transfer the mixture to a large bowl. Press a piece of plastic wrap onto the surface of the pudding. This will prevent a film to form.
Make 12 small serving or 6 large one.
To make the rose petal dust
Remove any stem from the rose blossom. Crush the leaves as much as possible.