This delicious baked rice pudding from the Maghreb, it is creamy, fragrant and delicately flavoured with aromatic sweet Moroccan spices. Almond milk is also a nice alternative for the full fat milk.
Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.
Preheat the oven to 150c
Lightly grease a 1.2 litre baking dish or casserole with the butter, scatter the rice into the dish and place to one side.
Place the milk and cream in a pan, add the sugar, cinnamon, ginger, saffron, vanilla pod and bring to the boil. Simmer on lowest heat for 5 minutes to infuse the flavours.
Strain the milk through a fine strainer over the rice and stir well.
Cover the dish with a lid or foil and bake for 1 ½ hours or until the rice is just tender.
Meanwhile place the quince jam and rosewater in a small pan and heat gently together. When rice pudding is cooked , transfer to serving bowls and top each with a good dollop of the jam and a scattering of pistachios.
Garnish with the rose petals if using and serve.