Rice pudding has always been my absolute favorite dessert growing up. Traditionally, in France, we make it with vanilla. But it wasn’t until I lived in Belgium and discovered a small vegan restaurant near my old workplace that my perspective on this beloved treat completely changed. There, they served us a rose and coconut rice pudding, and it blew my mind! I mean, I love coconut for a start, but I had no idea it pairs so well with the delicate notes of rose. I knew I had to recreate at home and it wasn’t even hard. I’m proud to say my version turned out even better than the original.
Flowers make desserts extraordinary!
There is a traditional Middle Eastern dessert that uses saffron and rose water but I find rose water can sometimes be overpowering and saffron simply isn’t to my taste. What makes this recipe truly special is the flavor combination between coconut and rose. The key is using coconut drink rather than full coconut milk, which would make the final result far too rich and heavy. If you can’t find coconut drink, almond milk works beautifully as an alternative.
Now, let’s talk about the star ingredient: rose petals. While all roses are technically edible, the flavor can vary significantly between different varieties, so it’s worth experimenting to find your favorite. Most importantly, ensure your petals haven’t been treated with pesticides or chemicals. This means you can forget about those pretty flowers from your neighborhood florist. My current go-to is Japanese roses (Rosa rugosa), which grow wild throughout the country and have a lovely scent. Interestingly, I recently learned that these same roses are invasive here in Norway, so foraging them feels like doing a favor for the environment. But anyway, let’s move on to the recipe.
Ingredients:
- 1L coconut drink (can be made by mixing 1 volume of coconut milk with 2 volumes of water, or alternatively, use almond milk)
- 120g round grain white rice
- Sugar or other sweetener to taste
- 15 to 20 fresh rose petals
Instructions:
In a pot, place the rose petals in the coconut drink and bring to a gentle simmer. Let the petals infuse for 10 minutes, then carefully remove them. Leaving them longer risks having them disintegrate into the mixture. Add your sugar and rice to the infused liquid. Cook on low heat, stirring regularly to prevent sticking and until the rice becomes soft and tender (this typically takes 20 to 30 minutes). As it cooks, you’ll notice the mixture gradually thickening to that perfect pudding consistency. Once ready, pour into individual cups or bowls and let cool completely before serving.
I hope you enjoy this floral twist on a classic comfort dessert! Of course, this same technique works beautifully with other flavors too. Try vanilla for a traditional approach, or cinnamon for a warming wintery variation.
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