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🍰 Moroccan Rice Pudding

382 kcal · 30 min · 4 servings

Ingredients

• 8 cardamom pods
• 125 g rice pudding rice
• 500 ml milk
• 2 vanilla pods (seeds)
• A few drops of bitter almond extract
• 3 tbsp orange blossom water
• 6 sheets white gelatin
• 100 g sugar
• 40 g pistachio kernels
• 50 g candied orange peel
• 325 g heavy cream
• 3 untreated oranges
• 1 pomegranate
• 200 g kumquats

Instructions

1. 1. Carefully remove the cardamom seeds from their pods.
2. 2. Grind the seeds into a fine powder using a mortar.
3. 3. Add the rice, milk, ground cardamom, vanilla, almond flavoring, and orange blossom water to a pot.
4. 4. Bring the mixture to a boil while stirring.
5. 5. Reduce the heat to very low and cover the pot.
6. 6. Cook the rice at this low heat for 25 minutes until it is soft.
7. 7. Soak the gelatin in a bowl of cold water.
8. 8. Heat 125 milliliters of water with 50 grams of sugar in a small saucepan and bring to a boil.
9. 9. Remove the saucepan from the heat so the syrup stops boiling.
10. 10. Squeeze the soaked gelatin well to remove excess water.
11. 11. Dissolve the gelatin in the warm sugar syrup.
12. 12. Stir the gelatin mixture into the warm rice pudding.
13. 13. Place the rice in the refrigerator until it begins to set.
14. 14. Coarsely chop the pistachios in a food processor or blender.
15. 15. Set aside a small amount of the pistachios and some candied orange peel.
16. 16. Fold the remaining pistachios and candied orange peel into the slightly set rice pudding.
17. 17. Whip the cream until it is stiff.
18. 18. Gently fold the whipped cream into the rice.
19. 19. Rinse eight ramekins (each with a capacity of 100 milliliters).
20. 20. Divide the rice cream evenly among the ramekins.
21. 21. Place the ramekins in the refrigerator until the rice is firm.
22. 22. Peel the skin from one orange into thin strips using a julienne peeler.
23. 23. Squeeze the juice from the oranges until you have about 200 milliliters of juice.
24. 24. Melt the remaining sugar in a saucepan until it turns into golden-brown caramel.
25. 25. Stir the orange peel strips into the hot caramel.
26. 26. Carefully pour the orange juice into the caramel.
27. 27. Simmer the mixture for 10 minutes over low heat until it becomes syrupy.
28. 28. Allow the orange syrup to cool completely.
29. 29. Open the pomegranate and remove the seeds using a fork.
30. 30. Slice the kumquats into thin rounds.
31. 31. Carefully unmold the cold rice pudding onto plates.
32. 32. Top the rice with the pomegranate seeds, kumquat slices, remaining pistachios, and candied orange peel.
33. 33. Drizzle some of the cooled orange syrup over the rice.
34. 34. Serve the remaining syrup on the side.

Nutrition per serving

• kcal: 382
• Protein: 8 g · Fett/Fat: 18 g · Carbs: 46 g