Our Recipes
Rice Pudding with Orange Blossom Water and Rose Petals Jam

Rice Pudding with Orange Blossom Water and Rose Petals Jam

Difficulty: Intermediate 

Preparation: 55 minutes

For 4 persons





  • 200g semi-complete, round Camargue rice
  • 100g of cane sugar
  • 1L of milk
  • 20cl of full cream
  • 1 tbsp of rose petals jam
  • 2 tbsp of orange blossom water
  • 100g of pistachios and 1 bit of sugar 




  1. In a saucepan, pour the milk, cane sugar, and rice.
  2. Cook over medium heat, stir regularly for about 40 min.
  3. Pour the cooked rice into a mixing bowl and let cool.
  4. Whip the cream in a food processor (the cream, the stainless steel bowl and the beaters must be cold). If not, whip the cream by hand using a whisk, set in a cold container.
  5. Caramelize the pistachios in a frying pan with sugar and let cool on a plate or flexipan. 
  6. In the meantime, mix the orange blossom water with the cooled rice pudding, then with the help of a spatula incorporate the whipped cream and the rose petal jam.
  7. Coarsely crush the pistachios.
  8. Serve in bowls with the crushed pistachios and rose petal jam.


Enjoy !



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