Rose water rice pudding

Moroccan Quince Pudding 0077

This delicious baked rice pudding from the Maghreb, it is creamy, fragrant and delicately flavoured with aromatic sweet Moroccan spices. Almond milk is also a nice alternative for the full fat milk

  • Rice type: Arborio rice
  • Servings: 4
  • Preparation Time: 10 mins
  • Cooking Time: 90 mins

Ingredients

  • 500ml full fat milk
  • 500ml double cream
  • 1 vanilla pod
  • 1 cinnamon stick
  • 90g sugar
  • Small pinch of saffron
  • 5cm piece root ginger, peeled, grated
  • 1tb grated orange zest
  • 10g unsalted butter
  • 175g arborio rice
  • 100ml good quality quince jam
  • 1tsp rose water
  • 50g pistachios, lightly crushed
  • a few fresh rose petals to garnish (optional)

Equipment

  • Baking or casserole dish, with lid (or use foil)
  • saucepan x2
  • fine strainer
  • serving bowls

step 1

Preheat the oven to 150c

step 2

Lightly grease a 1.2 litre baking dish or casserole with the butter, scatter the rice into the dish and place to one side

step 3

Place the milk and cream in a pan, add the sugar, cinnamon, ginger, saffron, vanilla pod and bring to the boil. Simmer on lowest heat for 5 minutes to infuse the flavours

step 4

Strain the milk through a fine strainer over the rice and stir well

step 5

Cover the dish with a lid or foil and bake for 1 ½ hours or until the rice is just tender

step 6

Meanwhile place the quince jam and rosewater in a small pan and heat gently together

step 7

When rice pudding is cooked , transfer to serving bowls and top each with a good dollop of the jam and a scattering of pistachios

step 8

Garnish with the rose petals if using and serve