Creamy rice pudding, infused with caradamom seeds, orange and rosewater, a simply wonderful pudding for any occasion. This Eric Lanlard recipe featured in series 2 of Baking Mad with Eric Lanlard.
In 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
In a saute pan, melt the butter and add the rice, stirring and coating well in the butter.
Add 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
Keep adding the milk until the rice is cooked and creamy. Remove from the heat and add the rose water, mix well.
Serve the rice pudding in a tangine and garnish with pistachio nuts, apricots and drizzle with honey and scatter with crystallised rose petals.
For 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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