Rice pudding was a special dessert that adorned the tables of the palace and was made for heavy guests. Rice pudding is generally preferred during the Ramadan days. It is very light and easy to make this dessert which relaxes the stomach. The only spice that always goes well with rice pudding is cinnamon. The secret of my recipe is to add grated orange peel to the milk. Here are all the details below.

MATERIALS
800 ml milk
1 tea glass of rice
1 glass of sugar
2 tablespoons of starch
1 packet of vanilla
Orange zest
HOW TO DO?
Put 3 tea glasses of water on the rice and cook for 15-20 minutes on medium heat, and when it boils, on low heat.
Mix the starch with half a glass of milk.
Meanwhile, heat the milk in another pot, put the first sugar close to boiling, then the starch and rice and cook until the rice is soft.
Add the vanilla and grated orange peel and cook together for 2-3 more minutes, stirring.
Divide into bowls to serve.
When it reaches room temperature, put it in the fridge.
Before serving the rice pudding, garnish with cinnamon or ground hazelnuts.
And have a nice day with your sweet dessert
Bon appetit to everyone!

Sweet leftover favourites include brandy butter spread on toasted panettone; Christmas pudding crumbled into a frying pan with a glass of brandy and bubbled up as a dressing for vanilla ice-cream, and mince pies mashed and folded into cold custard (good when you’ve had a bit too much to drink). Best of all is torn panettone baked with eggs, sugar, cream and candied peel – bread and butter pudding with its Christmas hat on. A fry-up does seem the most honest answer to the conundrums currently residing in the fridge. The deliciousness increases if there is any sort of gravy or roasting juices. (That jelly lurking under the bones is pure gold.) Try bubbling a surfeit of gravy and the juices that have set in the roasting tin together in a shallow pan then adding shredded greens served on mashed potato or potato cakes.A fry-up does seem the most honest answer to the conundrums currently residing in the fridge. The deliciousness increases if there is any sort of gravy or roasting juices.

I like this bread and butter pudding. So you get spoonfuls of just-set pudding and a little trickle of custard, for which I suggest a baking time of 35-40 minutes. If you prefer your pudding puffed up – more of a wobble than a quiver – then I suggest 40-45. Serves 6

For the custard:
eggs 4
full-fat milk 125ml
double cream 500ml
caster sugar 50g

panettone 300g
golden sultanas 50g
candied peel (optional) 3 tbsp
pistachios 2 tbsp, shelled
orange zest of 1

You will also need a 2 litre baking dish.

Set the oven at 160C/gas mark 3. Break the eggs into a bowl and beat until mixed. Add the milk, cream and caster sugar; beat everything lightly together with a whisk. Tear or slice the panettone into large pieces and place in the baking dish.

Scatter the sultanas and peel among the panettone. Finely chop the pistachios and sprinkle over the top. Pour the custard into the dish, soaking all of the panettone. Grate the zest of the orange over the surface, then bake for 35-45 minutes until lightly set. To check the pudding is ready, shake the dish – the custard should quiver in the middle. Take it from the oven and leave to settle for 15 minutes before serving.

I like this bread and butter pudding. So you get spoonfuls of just-set pudding and a little trickle of custard, for which I suggest a baking time of 35-40 minutes. If you prefer your pudding puffed up – more of a wobble than a quiver – then I suggest 40-45. Serves 6

For the custard:
eggs 4
full-fat milk 125ml
double cream 500ml
caster sugar 50g

panettone 300g
golden sultanas 50g
candied peel (optional) 3 tbsp
pistachios 2 tbsp, shelled
orange zest of 1

You will also need a 2 litre baking dish.

Set the oven at 160C/gas mark 3. Break the eggs into a bowl and beat until mixed. Add the milk, cream and caster sugar; beat everything lightly together with a whisk. Tear or slice the panettone into large pieces and place in the baking dish.

Scatter the sultanas and peel among the panettone. Finely chop the pistachios and sprinkle over the top. Pour the custard into the dish, soaking all of the panettone. Grate the zest of the orange over the surface, then bake for 35-45 minutes until lightly set. To check the pudding is ready, shake the dish – the custard should quiver in the middle. Take it from the oven and leave to settle for 15 minutes before serving.

Sweet leftover favourites include brandy butter spread on toasted panettone; Christmas pudding crumbled into a frying pan with a glass of brandy and bubbled up as a dressing for vanilla ice-cream, and mince pies mashed and folded into cold custard (good when you’ve had a bit too much to drink). Best of all is torn panettone baked with eggs, sugar, cream and candied peel – bread and butter pudding with its Christmas hat on. A fry-up does seem the most honest answer to the conundrums currently residing in the fridge. The deliciousness increases if there is any sort of gravy or roasting juices. (That jelly lurking under the bones is pure gold.) Try bubbling a surfeit of gravy and the juices that have set in the roasting tin together in a shallow pan then adding shredded greens served on mashed potato or potato cakes.A fry-up does seem the most honest answer to the conundrums currently residing in the fridge. The deliciousness increases if there is any sort of gravy or roasting juices.