Delicious Desserts for Ramadan
This year, we wanted to delve into the sweeter side of Ramadan. Having hosted the beautiful striped porcelain bowls of Cathrineholm, the intricate design work of Seletti and the wide range of options from Bloomingville on Apartment 51, we know the splendour that comes with a stunning tableware set, especially when it comes to dessert. It can be easy to get caught up in the dates, nibbles and main course parts of Ramadan preparation, especially when your stomach is growling, but the comforting blessings of delicious desserts should never be underestimated. What better way to end your time with friends and family than with a sweet, warming bowl of heavenly tastes that will draw smiles every time.
The important thing to consider when selecting the perfect dessert is flavour. You need to choose something that compliments the overall theme of your menu, which if it is Arabic themed should mean including flavours like cardamom, cinnamon, pistachio, pomegranate and vanilla. You should also choose something that isn’t too heavy. Overeating can be a real problem during Ramadan and you will be helping your guests if you can leave them with a delicious closing morsel that won’t sit too heavy in their stomachs as they try to sleep.
So once you have selected your perfect serveware and tableware from our exclusive collections, we have just the recipe for you to wow your guests and fill your home with unforgettable smells: Rose and Cardamom Rice Pudding. Oh, and it’s dairy free as well!
This fragrant, yet lighter, recipe comes from Katy Salter as part of her series of recipes for The Guardian and is the perfect addition to any Ramadan celebration.
- Couple of handfuls of unsalted pistachios
- 1 tbsp coconut oil
- 120g pudding rice
- 400ml coconut milk
- 200ml water
- 50g golden caster sugar
- 4 cardamom pods, lightly crushed with the back of a knife
- 1/2 tsp rosewater
- Edible rose petals (optional)
- Toast the pistachios in a small, dry frying pan over a medium heat until golden. Keep a careful eye on them as they can burn quickly. Remove from the heat, transfer to a chopping board to cool, then roughly chop.
- Heat the coconut oil in a large, heavy-bottomed saucepan over a low-medium heat. Once melted, add the rice and stir to coat. Cook for 1 minute, pour in the coconut milk and water, then stir in the sugar and cardamom pods.
- Bring to the boil, then turn the heat down and simmer for 20 minutes, stirring regularly, until the rice grains are tender and plumped up and the liquid has reduced by around half. Pour in a little more water if needed. Remove the cardamom pods, stir in the rosewater and fold in half of the chopped pistachios.
- Leave to cool for 10 minutes, then serve while still warm, decorated with the remaining chopped pistachios and a few edible rose petals, if using. Or leave to cool completely, chill in the fridge and serve cold.