Rose water rice pudding
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