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Moroccan Rice Pudding

Dish up this rich and creamy rice pudding with orange blossom and cinnamon.

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
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.

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