Rice Pudding Morrocan-style with Pistachios
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 ½ cups milk
- 1 Cinnamon stick
- ¾ cup chopped almonds
- ½ cup short grain rice
- 0.333 cup sugar
- 3 eggs (separated)
- 1 tsp Rose water
- 2 Tbsps chopped Pistachio
- 1 pinch ground cinnamon
- To garnish
- Rose petal (organic)
Preparation steps
1.
Set aside 4 tbsp of the milk. Bring the remaining milk to the boil with the cinnamon stick and the almonds.
2.
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.
3.
Whisk the reserved milk with the egg yolks and mix into the hot rice. Allow to cool, stirring occasionally.
4.
When the rice is cool, beat the egg whites until stiff and fold into the rice. Stir in the rose water.
5.
Fill into individual bowls and sprinkle with pistachios and cinnamon. Garnish with rose petals and serve.
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