Rice pudding with pomegranate and pistachio

What's more comforting on a cold evening than a lovely bowl of thick creamy rice pudding. This recipe is super simple. I put it on just before serving dinner. A real treat to be enjoyed in front of a roaring fire.....

Prep time 10 mins Cook time 45 mins Serves 4

100g short grain pudding rice, rinsed under cold running water
75g caster sugar
Grated zest of 2 lemons
800ml whole milk
2 tbsp pomegranate molasses (I used maple syrup)
2 tbsp fresh pomegranate seeds
25g shelled pistachio nuts, roughly chopped

• place the rice, sugar, lemon zest & milk in a saucepan. Bring to the boil over medium heat and simmer, stirring occasionally. Reduce the heat, cover stirring frequently and cook for 35 mins or until rice is soft and swollen and the milk is absorbed. Add more milk if needed.

• Serve immediately, drizzled with syrup, pomegranate seeds and pistachios.

The pudding is delish on its own. The rest of the ingredients kick it up a notch.

Enjoy x