Moroccan baked rice pudding, quince rosewater jam and pistachios

Moroccan baked rice pudding, quince rosewater jam and pistachios

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.

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To Serve

  • Full fat milk
    500 ml
  • Double cream
    500 ml
  • Vanilla pod
  • Cinnamon stick
  • Sugar
    90 g
  • Small pinch of saffron
  • Piece root ginger, peeled, grated
    5 cm
  • Grated orange zest
    1 tbsp
  • Unsalted butter
    10 g
    175 g
  • 100ml good quality quince jam
    100 ml
  • Rose water
    1 tsp
  • Pistachios, lightly crushed
    50 g
  • A few fresh rose petals to garnish (optional)
  • A saucepan
  • Baking Dish (x)
  • Casserole dish
  • Fine sieve for sifting
  • Oven dish
  • Pan
  • Saucepan
  • Spoon
  • Wooden spoon



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.

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