Moroccan Rice Pudding
Dish up this rich and creamy rice pudding with orange blossom and cinnamon.
- 160g uncooked rice
- 720ml milk
- 480ml evaporated milk
- 1 vanilla pod or 5ml vanilla extract
- 1 cinnamon stick
- 100g sugar
- 240ml pouring cream
- 10ml cornflour, mixed to a paste with a little cold water
- 2 egg yolks, beaten
- 1-2 tablespoons honey
- Zest of 1 large ripe orange
- 2 teaspoons orange blossom water
Place the rice in a large saucepan with the milk and vanilla pod and cinnamon stick, bring to the boil and cook for about 20 minutes, until the rice is tender. When the rice is soft, reduce to a medium heat and add the cream and sugar and mix well. Add the cornflour and stir until the mixture thickens.
Gradually add a little of the rice to the egg yolks and stir well. Pour the egg yolk mixture into the rice and continue to cook over a moderate heat until creamy, stirring all the time, stir in the honey, orange zest and orange blossom water. Remove from the stove. Spoon a few honey almonds over the plated rice pudding.