Rice pudding tagine - recipe
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Prepare
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Serves
4 -
Skill
Easy
Ingredients
For the rice pudding
- 600 ml Milk (whole)
- 75 g Unrefined golden caster sugar
- 6 Cardamom crushed
- 1 Orange zest
- 1 Orange juice
- 25 g Butter (unsalted)
- 175 g Rice Arborio
- 2 Egg white(s) (free range) lightly beaten
- 200 g Unrefined golden granulated sugar
- 1 tsp Rose water
For the topping
- 25 g Pistachio nuts toasted
- 50 g Apricot(s) dried, chopped
- 50 ml Honey runny
- Rose petals crystallised
- 25 g White caster sugar
- 1 Egg white(s) (free range)
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1
In a saucepan, heat the milk with the cardamom pods and sugar. Remove from the heat and add the grated zest of the orange and leave to infuse for a few minutes
For this step you'll need:
- 600ml Milk (whole)
- 6 Cardamom crushed
- 75g Unrefined golden caster sugar
- 1 Orange zest
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2
In a saute pan, melt the butter and add the rice, stirring and coating well in the butter.
For this step you'll need:
- 25g Butter (unsalted)
- 175g Rice Arborio
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3
Add the juice of the orange and cook until evaporated. Add ladlefuls of the infused milk while stirring and leave to evaporate before adding more milk
For this step you'll need:
- 1 Orange juice
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4
Keep adding the milk until the rice is cooked and creamy. Remove from the heat and add the rose water, mix well.
For this step you'll need:
- 1tsp Rose water
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5
Serve the rice pudding in a tangine and garnish with pistachio nuts, apricots and drizzle with honey and scatter with crystallised rose petals.
For this step you'll need:
- 25g Pistachio nuts toasted
- 50g Apricot(s) dried, chopped
- 50ml Honey runny
- Rose petals crystallised
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6
For the crystallised rose petals. Put the sugar onto a tray or shallow dish. Dip the rose petals into the beaten eggwhites and lightly dredge through the sugar. Place the sugar coated petals onto a lined baking sheet and leave to dry
For this step you'll need:
- 25g White caster sugar
- 1 Egg white(s) (free range)