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Moroccan baked rice pudding, quince rosewater jam and pistachios
What you need
- [ ] 500ml full fat milk
- [ ] 500ml double cream
- [ ] 1 vanilla pod
- [ ] 1 cinnamon stick
- [ ] 90g sugar
- [ ] Small pinch of saffron
- [ ] 5cm piece peeled and grated root ginger
- [ ] 1tb grated orange zest
- [ ] 10g unsalted butter
- [ ] 175g GRAN GALLO RICE
- [ ] 100ml good quality quince jam
- [ ] 1tsp rose water
- [ ] 50g lightly crushed pistachios
- [ ] A few fresh rose petals to garnish (optional)
Proposed by: Paul Gaylor
How to prepare:
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.
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.
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.
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.
Garnish with the rose petals if using and serve.