Creamed Rice with Rose Petal Sauce

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 4


575ml St Helen’s Farm Semi-Skimmed Goats’ Milk

1 vanilla pod, split

55g pudding rice

300ml St Helen’s Farm Double Goats’ Cream, very lightly whipped with 2 tsp vanilla extract

4-5 heaped tbsp unrefined icing sugar

Zest and juice of 1 large lemon



4 perfumed fresh red or pink roses

Juice of 1 large lemon

Rose water, if needed

2 tbsp icing sugar


Pre-heat the oven to 150°C/gas mark 2. 

Bring the milk and vanilla pod to the boil in an ovenproof saucepan.

Add the pudding rice and stir well, cover and place in the oven and cook for 40 minutes, or until thick and creamy.

Once cooked, remove from the oven and chill well.

To make the sauce, place the 4 heads of perfumed roses into a liquidiser. Add the lemon juice, a dash of rose water and sugar, then blitz, but not too fine. 

When the rice is cooled, remove the vanilla pod, spoon into a large bowl and break up with a wooden spoon.

Gently fold in the cream, icing sugar and lemon juice and zest, mix well. Finally, swirl in ¾ of the rose petal sauce.

Serve in 4 tumblers with a spoon of rose petal sauce and shortbread fingers.


Copyright Phil Vickery June 2019

Creamed Rice with Rose Petal Sauce!