Tilda Basmati rice is 100% Basmati rice which undergoes a rigorous quality control to ensure there are no added broken grains, which interferes in the cooking process making the rice sticky and heavy. Basmati means ‘prince of fragrance’ due to it’s aroma. It’s low in fat and made up of 85% of carbohydrate which is essential to good health and important fuel for exercising and muscles development. It’s gluten-free.
Basmati rice improves with age. Farmers have set aside some of the grains of their best year back in 2006 and now we can enjoy it. Deliciously nutty and very aromatic it transforms a ordinary dish into something very special indeed. The lovely people from Wildcard send me some Tilda’s vintage Basmati to try it out. I made some very tasteful and luxurious rice pudding using Tilda vintage basmati for Diwali. This rice keeps a bit of it’s firmness when cooked, so this particular rice pudding tastes nutty, sweet and textured. I was very pleased with the results.
Diwali is a pan-Indian celebration, also known as the ‘Festival of Lights’, this year Diwali falls on the 3r November . Celebrated around the world, it symbolises the triumph of good over evil and marks new beginnings. It is a festival with food at the heart of the celebration with families and friends getting together for long and magnificent feasts.
coconut and rosewater rice pudding recipe for Diwali
Ingredients:
rice pudding:
.
250g pudding rice (1 &1/2 cups)
250g pudding rice (1 &1/2 cups)
.
130g caster sugar (7 tbsp)
130g caster sugar (7 tbsp)
. 1/2 orange, juiced
. 600ml double cream (2 ¼ cups)
.
400ml whole milk ( 1 ¾ cups)
400ml whole milk ( 1 ¾ cups)
.
400ml of coconut milk (1 ¾ cups)
400ml of coconut milk (1 ¾ cups)
.
1 tsp of rose water (25ml)
1 tsp of rose water (25ml)
decoration:
.
3 tbsp dried rose petals
3 tbsp dried rose petals
. 50g nibbed peanuts
. 5 tbsps rose petal jam
method:
1. wash and drain the rice and put into a heavy bottomed saucepan.
2. add 300ml of double cream and cook over a medium heat for a few minutes, then add the whole and coconut milk along with 130g of sugar.
3. cook the rice on a low heat for another 30minutes, stirring regularly until the rice grains become soft, but still wet with liquid.
4. add the orange juice, rose water and stir
5 whip the remaining double cream to soft peaks and fold into the rice pudding, mix gently.
6. In a separate saucepan, gently warm the rose petal jam with a dash of water until loose and runny. Remove from the heat and set aside.
7. pour the rice pudding into individual ramekins. Add one tablespoon of the runny rose petal jam over the rice pudding.
8. garnish with orange rinds, peanuts and rose petals
9. serve warm
This looks beautiful. The photography is lovely and the dish itself seems like it is full of subtle flavors. I really want to try the rose petal jam since I've never had it before.
Rose petal jam can be found in Middle Eastern and Indian shops.It's very sweet and aromatic – delicious. Thanks Lorena for taking the time to leave a comment.:-)
Hi. I love food blogs and a friend told me about yours and also "Cooking With Mr. C." on Facebook. I just "Liked" his page and came to check you out. It looks great. I love when people share food blogs with each other. Anne
It's great to learn all the health benefits of Basmati rice. I never knew it was gluten free. Fabulous photos!