Persian Citrus Rice Pudding

• 1 2/3 cup milk
• 5 tbsp sugar
• None None Seeds of 1/2 vanilla pod
• None None Pinch of salt
• 4 oz arborio rice
• 1 tbsp lemon zest
• 1 tbsp orange zest
• 1 tbsp orange liqueur
• None None Pinch of saffron
• 1/2-1 tsp rose water
• 1 tbsp powdered gelatin
• 2 None egg whites
• 1/2 cup heavy cream
• 1 tbsp crushed rose petals
• None None Figs and fresh orange juice, to serve

1. Place the milk, 2 tbsp sugar, vanilla seeds and a pinch of salt in a saucepan. Bring to a boil then mix in the rice, lemon zest and orange zest. Cover and gently heat for 25-30 mins, stirring occasionally.
2. Gently heat the orange liqueur then add the saffron and rose water. Leave to steep for 10 mins.
3. Mix the gelatin into the rice pudding and stir well until dissolved. Mix in the rose water and saffron infusion. Remove from the heat and set aside to cool for 10-15 mins.
4. Beat the egg whites until stuff while trickling in the rest of the sugar. Fold into the warm rice pudding. Set aside to cool completely.
5. Whip the cream until stiff then fold into the rice pudding. Divide between 4 ramekins. Sprinkle with rose petals then cover and chill for 3 hours. Serve with rose petals, sliced figs and a drizzle of orange juice.

milk, sugar, vanilla pod, salt, arborio rice, lemon zest, orange zest, orange liqueur, saffron, water, powdered gelatin, egg whites, heavy cream, petals, orange juice

Taken from recipes-plus.com/api/v2.0/recipes/21828 (may not work)