MARROCAN BAKED RICE PUDDING
Recipe Created By:
What you will need
- 175g RISO GALLO Traditional Risotto Rice
- 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
- 100ml good quality quince jam
- 1tsp rose water
- 50g pistachios, lightly crushed
- A few fresh rose petals to garnish (optional)
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.