Vanilla rice pudding

Name: vanilla rice pudding
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium oranges; 1 vanilla bean; 1 liter Full Milk; 200 g desert rice; 1 mespoint salt; 100 g granulated sugar; 100 g peeled unsalted pistachio nuts; 2 tl ground cinnamon

From Arabic cuisine: sweet dessert with crispy pistachio nuts.

Ingredients

Directions

Clean the orange and grate the orange peel. Cut open the vanilla pod and scrape out the marrow with a knife tip.
Pour the milk into a pan and add the orange zest, vanilla and stick, the rice, the salt and the sugar.
Bring to boil. Cook the rice in 12 min. Very softly done, stirring occasionally.
Chop the pistachio nuts coarsely. Heat a frying pan without oil or butter and toast the nuts in 3 min. Golden brown. Let cool on a plate.
Cover 4 cups with cling film. Remove the vanilla pod from the rice. Put the cinnamon and sugar through. Distribute over the cups, press well.
Pour the rice into 4 dishes and sprinkle the pistachios. Serve hot or cold.