Preparation time15’
Cooking time20’
Level of difficultyMedium
For 8 portions:
650 gr. milk
200 gr. whipping cream
2 tablespoons orange flower water
6 cardamom seeds
1 teaspoon vanilla
2 tablespoons honey
200 gr. rice
1 teaspoon orange peel zest
1 teaspoon lemon zest
50 gr. margarine
To serve:
30 gr. roasted almonds, coarsely chopped
30 gr. pistachios, finely chopped
honey
rose petals for decoration
1. Put a large saucepan over medium heat, add the milk, the whipping cream, the flower water, the cardamom, the vanilla and the honey. Mix well but do not let the mixture to reach boiling point.
2. Add the rice, the lemon zest and the orange zest.
3. When we put the rice, we have to stir the mixture constantly for 20 minutes to make our cream thick. If the mixture dries too much, add a little more milk.
4. When the rice is ready, add the margarine and stir until melted.
Serve either on a large platter or in bowls, in portions. Before serving, sprinkle with chopped nuts and extra honey.
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