Moroccan-spiced rice pudding with dates, orange flower water and honey from In the Sweet Kitchen: The Definitive Guide to the Baker's Pantry & Craft by Regan Daley

  • ground cardamom
  • ground cinnamon
  • honey
  • Medjool dates
  • oranges
  • orange flower water
  • pistachio nuts
  • Arborio rice
  • milk
  • candied orange peel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 08, 2020

    The flavors in this pudding were nice and nicely balanced. I used clover honey and Ceylon cinnamon so the honey and cinnamon flavors didn't clobber the other flavors. It came out thicker than I prefer, though - thick enough to support a spoon standing upright immediately after cooking despite partially covering with a lid and adding some extra milk about half-way through. Leftovers thickened further after chilling - I reheated it and stirred in some more milk to get it back to a pudding-like consistency. The recipe has a higher ratio of rice to milk than some other recipes I've made - had I noted that before cooking, I would've cooked it at a more gentle simmer.

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