Rice Pudding Morrocan-style with Pistachios
ready in 1 hr 15 min.
Set aside 4 tbsp of the milk. Bring the remaining milk to the boil with the cinnamon stick and the almonds.
Add the rice and sugar, cover and leave over a low heat for approx. 40 minutes until the rice is soft. Remove from the heat and take out the cinnamon stick.
Whisk the reserved milk with the egg yolks and mix into the hot rice. Allow to cool, stirring occasionally.
When the rice is cool, beat the egg whites until stiff and fold into the rice. Stir in the rose water.
Fill into individual bowls and sprinkle with pistachios and cinnamon. Garnish with rose petals and serve.