Baking Mad.com - everything you want to know about baking

This site uses cookies. To continue browsing this site, please tick the box to agree to our use of cookies.

Rice Pudding Tangine

Recipe Submitted By: bakingmad

Rice Pudding Tangine as featured on series 2 of Baking Mad with Eric Lanlard on Channel 4.

	Milk whole 600ml-1 litre
75 grams	Golden Caster Sugar (Billington's)
6	Cardamom Pods crushed
1	Orange zest and juice
25 grams	Butter
175 grams	Rice Arborio
2	Egg Whites lightly beaten
200 grams	Golden Granulated Sugar (Billington's)
1 tsp	Rosewater

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

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