Recipe Created By:

Paul Gayler



ready in

90 minutes



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.

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