Oriental date milk rice with pistachios

Ingredients

Directions

1. 1

   Bring milk, cinnamon, 1 pinch of salt and cardamom to the boil. Stir in the rice and simmer open at low to medium heat for about 30 minutes. Stir occasionally.

2. 2

   Halve the dates, stone them and dice them finely. Finely chop the pistachios. Remove cinnamon stick and cardamom capsule from the rice pudding. Stir in dates, pistachios, candied orange peel and 1 tablespoon of sugar. Rinse four cups (approx. 150 ml each) with cold water.

3. 3

   Fill in rice, press lightly and chill for about 1 hour.

4. 4

   1 Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins, squeeze the juice out of the parting skins. Halve the remaining orange and squeeze it.

5. 5

   Measure out 100 ml orange juice. Caramelise 50 g sugar in a pan over medium heat. Deglaze with the juice, bring to the boil and boil down on low heat for about 6 minutes.

6. 6

   Use a knife to remove the rice from the rim of the cup and turn it out onto dessert plates. Serve with orange sauce and orange filets. Decorate with lemon balm or mint as desired.

7. 7

   Tip: Instead of the cardamom capsule, which is also cooked, you can also take 1 pinch of ground cardamom. But then add the dates etc. first, otherwise its fresh, sweet-spicy aroma will disappear.