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Moroccan baked rice pudding, quince rosewater jam and pistachios


What do 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 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


4
Medium

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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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