• 250 ml whole milk
• 250ml double cream
• 150 g pudding rice
• 2 tbsp caster sugar
• 2 tsp Greenfields orange blossom water
• 2 tsp Greenfields rose water
• 1 vanilla pod
• 1 lemon
• 1 Greenfields Cinnamon stick
• 50 g pistachios roughly chopped
• Greenfields 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
Fill a large saucepan with 300ml water, add the cinnamon stick and the lemon. Bring to the boil and then simmer for 10 minutes.

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

4. Remove from the heat and stir in the orange blossom water.
Can be eaten hot or cold. Pour into 4 bowls, to eat warm straight away or refrigerate.
Whenever you are ready to eat top each dish with unsalted pistachios, almonds and pink rose for a beautiful finish if desired.