This moreish, comforting dessert is spiced with cinnamon and flavoured with orange zest; it's a winner for winter. The recipe is part of Jenny Morris Cooks Morocco, the Giggling Gourmet’s Food Network show.
Serves: 4-6 people
Place the rice in a large saucepan with the milk and vanilla pod and cinnamon stick, bring to the boil and cook for about 20 minutes, until the rice is tender. When the rice is soft, reduce to a medium heat and add the cream and sugar and mix well. Add the corn flour and stir until the mixture thickens. Gradually add a little of the rice to the egg yolks and stir well. Pour the egg yolk mixture into the rice and continue to cook over a moderate heat until creamy, stirring all the time, stir in the honey, orange zest and orange blossom water. Remove from the stove. Spoon a few honey almonds over the plated rice pudding.
Extract from Jenny Morris Cooks Morocco, broadcast every day at 3:30 pm and 8:10pm on Food Network, DStv channel 185.