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


• 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)

Step 1

Preheat the oven to 150c

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 2

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 3

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

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

Step 4

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

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 5

Garnish with the rose petals if using and serve