Moroccan-Style Rice Pudding with Pistachios

Ingredients

• 800 ml milk
• 1 cinnamon stick
• 60 g chopped almonds
• 160 g milk rice
• 80 g sugar
• 3 eggs
• 1 tsp rose water
• 2 tbsp chopped pistachios
• a pinch of ground cinnamon
• bio rose petals (for garnish, unsprayed)

Instructions

1. 1.

   Take 4 tbsp of milk. Bring the remaining milk with the cinnamon stick and almonds to a boil. Add the rice and sugar, cover, and simmer for about 40 minutes over low heat until the rice is tender. Remove from heat and discard the cinnamon stick. Separate the eggs.

2. 2.

   Whisk the yolks with the reserved milk and stir into the still hot rice. Let cool while stirring occasionally. Beat the egg whites until stiff and fold them into the cooled rice. Add the rose water and mix well. Divide into serving bowls, sprinkle with pistachios and ground cinnamon, and garnish with rose petals before serving.