Magnolia Rice Pudding

A sweet and silky dessert with gingery flowers

Magnolia blossoms taste like young, sweet ginger roots with a softly floral edge. This recipe cooks them gently with rice and milk for an uncomplicated flavor that’s sweet and cheery. It’s inspired by the Indian porridge “kheer,” so enjoy this alongside a Springy saag paneer, or top it with cardamom and pistachios. It also makes a great chilled afternoon snack when the sun is surprisingly warm and you want a little taste of the trees.

“Oh! gingery.” - me, tasting this recipe

Ingredients

1 1/2 cups loosely packed magnolia petals
OR 2 tbsp freshly grated ginger root