Authentic Red Rose Buds 20 g ingredient photograph — not prepared rice pudding.

Ingredients

• ½ cup short-grain rice
• 2 cups full-cream milk
• 2 tablespoons caster sugar
• 5 dried Red Rose Buds
• 1 teaspoon vanilla extract
• Crushed petals from an additional culinary dried rose bud, for finishing

How to prepare

1. Place the rice, milk, caster sugar and five whole culinary dried Red Rose Buds in a saucepan.
2. Cook gently over low heat, stirring regularly, until the rice is fully tender and the pudding is creamy. Take care not to scorch the milk or undercook the rice.
3. Remove the five whole rose buds, checking for any hard bud pieces, and stir in the vanilla extract.
4. Spoon into bowls and finish with a very light scattering of crushed culinary rose petals from an additional dried rose bud.

Kitchen notes

Contains milk/dairy. Use identified food-grade dried rose buds for culinary use only, not pesticide-treated ornamental roses; remove hard bud bases and woody pieces before eating. This is a cooked rice-and-milk preparation: serve promptly or cool rapidly and refrigerate promptly; avoid holding cooked rice at room temperature due to Bacillus cereus risk. The original archived recipe states no tested cooking duration, yield or shelf life, so test for tender rice instead of inventing a fixed cooking time. No medical claims are made.