• Ingredients: 16
  • Serves: 4
  • Prep: 20 mins
  • Level: easy

Rice pudding tagine with milk (whole), unrefined golden caster sugar, cardamom, orange zest, orange juice, butter (unsalted), rice, egg white(s) (free range), unrefined golden granulated sugar, rose water, pistachio nuts, apricot(s), honey, rose petals, white caster sugar, egg white(s) (free range). To make this rice pudding tagine for 4 persons you will need 20 mins for preparation and for baking.

Ingredients

For the rice pudding

For the topping

Directions

  1. Step 1In 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

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  2. Step 2In a saute pan, melt the butter and add the rice, stirring and coating well in the butter.

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  3. Step 3Add 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

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  4. Step 4Keep adding the milk until the rice is cooked and creamy. Remove from the heat and add the rose water, mix well.

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  5. Step 5Serve the rice pudding in a tangine and garnish with pistachio nuts, apricots and drizzle with honey and scatter with crystallised rose petals.

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  6. Step 6For 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

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