One of the best parts of being a food and travel blogger is the travel component. Going on these trips allows me to visit and explore areas of the world that I’ve never set paw on previously. I know that some of you may be curious about the travel and what happens on these trips so I shall tell you a bit about them.
Some of these trips are just Mr NQN and I whereas other trips involve small groups of food and travel journalists. Most of them are really fun and lovely to be around and make group trips a pleasurable way to travel with virtual strangers, many of whom with which I become good friends after a trip and don’t regard us with suspicion in the way others do. Travel writers are generally some of the nicest people I have met and are very open minded about things such as blogs. A couple of journalists are not, although I can count only one trip in which I wanted to throw every other member of the group off the boat. I resisted, instead swearing into my scarf and hopefully counting my karmic points for not performing a murderous deed on those ghastly souls.
Everyone of course has their own angles and what they want to write and when a tourism body is hosting you (and I don’t know if many of you know this but most travel writers are hosted by a tourism body or an accommodation provider as it is very hard to fund that sort of travel whether you be a magazine, a newspaper or a blog) you always try and respect the tourism body’s agenda which is to show you as much relevant as possible. Turning up on late for a start will get you in everyone’s bad books and being polite will do the opposite. But I didn’t have to tell you that right? 
After a day spent together you usually go back to your hotel room to change, do some work and have a shower and everyone reconvenes later to have dinner. It’s usually over dinner and some wine that some funny stories emerge-I remember one story that an editor shared with us about a previous trip where a fellow journalist greeted them as his usual self-all very fine and good. Then the next day that man came downstairs dressed as a woman and asked to be addressed by his drag name. He went through the whole trip as this transvestite personality only changing back to his male self before the flight back (which made me think of this fetching gentleman below who made the headlines recently for his travel attire)!
Howard the cross dressing traveller (image: www.smh.com.au)
Sadly I haven’t quite had anyone that colourful. The colour has been provided by the wonderful vistas and people that I have met. And whilst I have never visited Morocco I savoured my first trip to the Middle East a couple of years ago. I loved breathing in the air and tasting food I had never tasted before. One way to recreate the memories of a trip is of course by the food that you make at home and one day while staring out the window at the chilly winds beating at the trees outside and watching the neighbours hurrying by, faces scrunched up and collars up I thought I’d make a dish that was as far from my backyard as possible. It had to have a comforting component to it too so I decided to make a rice pudding-Middle Eastern or Moroccan style.
I’ve have variable luck making a rice pudding in the past. For starters I lack the necessary patience to do so and end up burning some on the bottom of the pot. I decided instead to make it in a pressure cooker which can be achieved in the space of about 10 minutes of unattended cooking time. None of this stirring and patience business which I would feel like a fraud at anyway since I’d only turn up the heat. I popped it into the Breville Fast Slow pressure cooker and about 15 minutes later I was spooning a thick, creamy spoonful of Moroccan rice pudding into my waiting mouth.
You could of course make a traditional one sprinkled with nutmeg and omit the rosewater, pistachios and pomegranate. But since I was going for the exotic and other worldly, I went the Moroccan route. The pomegranate seeds gave the creamy, soft rice a counterpoint, the pistachios a crunch and the vanilla and cinnamon a warmth. Suddenly I wasn’t in freezing cold Sydney anymore, I was somewhere else entirely lovely.
So tell me Dear Reader, where in the world would you like to be today?
Rose & Pistachio Moroccan Rice Pudding
An original recipe by Not Quite Nigella
- 1 tablespoon butter
- 1 cup arborio rice
- 1/2 cup caster or superfine sugar
- 3 cups milk
- fat pinch of salt
- 1 cinnamon stick
- 2 egg yolks
- 1/2 cup cream
- 1 teaspoon vanilla extract or paste
- a few drops of rosewater
- 2 tablespoons pomegranate seeds
- 4 tablespoons pistachios, toasted and chopped roughly
Removing pomegranate seeds from a pomegranate
Stove top instructions
1. Heat a heavy based saucepan on medium heat and melt the butter (the heavy based saucepan will help it not stick to the bottom). Add the rice and milk and when boiling turn down the heat to low and gently simmer for about 20 minutes until the rice is cooked and the milk has absorbed. If you need to add more warm milk.
2. Meanwhile in a bowl whisk the egg yolks with the cream and rosewater ensuring that it is whisked thoroughly. When the rice is cooked gradually stir the creamy egg mixture in-very gradually so that you don’t make scrambled eggs stirring between each addition.
3. Top with pomegranate seeds and toasted pistachio pieces.
Pressure cooker instructions
1. Set the pressure cooker on a sautee function and melt the butter. Add the rice, sugar, milk and salt and set to cook for 10 minutes (10 minutes once the cooker has reached steaming pressure) on medium pressure.
2. Meanwhile in a bowl whisk the egg yolks with the cream, vanilla and rosewater ensuring that it is whisked thoroughly. When the pressure cooker has finished, release the steam through the vent. Allow to cool for a few minutes and then gradually stir the creamy egg mixture in-very gradually so that you don’t make scrambled eggs stirring between each addition.
3. Top with pomegranate seeds and toasted pistachio pieces.
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76 Comments | Add your own
I’ve always wanted to try rice pudding!
I never made rice pudding with a pressure cooker. Certainly good to know, though I enjoy the long and slow cooking process. BTW, out of curiosity, why is the glass only 10% full instead of 10% empty:)
I love rose water and pistachio together so pretty and delicious. Usually I am quite content where I am but today I wouldn’t mind a quick trip to France. Thanks for sharing the travel info, I always love your little insights.
what a colourful dish! I just cant seem to get over the texture of rice pudding though
The rice pudding looks so lovely with the pistachios and pomegranate seeds! Today, I’d like to be somewhere a little cooler. And, by cooler, I mean even just like 80 degrees F instead of 105. Freezing cold Sydney sounds pretty great to me!
What delightful flavors! That is a refined tasting pudding.
Cheers,
Rosa
I love this Lorraine! Rice pudding is one of my favourite desserts. And one of my claims to fame (not really) is that the only recipe I ever felt that I invented was a Pina Colada Rice Pudding. Rice pudding with the additions of lime zest, coconut milk and pineapple chunks – so proud of myself. Definitely going to make this one for myself.
That looks so pretty. I remember my trip to Morocco very well. I think right now I’d like to be in New York, one of my favourite cities
i love the look of the little ruby jewels of pomegranate and the grass green of the pistachio on your rice pudding..this style of rice pudding is one of my all time favourite sweets..jane
Pomengranates are really tedious!
And like yesterday, I would say: HONG KONG
How divine my all time favourite flavours.
I would like to be anywhere in the world that doesn’t involve washing clothes and food shopping, not interesting food shopping but the run of the mill weekly shop.
I can but dream.
*drool*
I think I shall make some for lunch. All for me. And that might make me NOT want to be anywhere but here.
Nice idea, Lorraine. I love anything Moroccan or Middle Eastern and also have a fondness for rice pudding (who wouldn’t) and Might just give this a whirl at dinner time tonight. I lack patience, too, so I think my Thermomix might deal with this one well!
This looks amazing Lorraine – I can’t wait to try it.
OMG Lorraine this looks heavenly!
Right now on a cold Sydney winters day I would like to be lazing on a tropical beach under a palm tree with a refreshing tropical fruit cocktail after a soothing massage…Bali…Tahiti…mmm:-)
Perfect photographs and I love that you made it in the pressure cooker
YUM
Thanks for this pressure cooker method. I will race home tonight and try it.
I have wanted to use pommegranate in something after having seen (I think) Oliver show the easiest way to free the seeds. He halved the fruit, turned it over and, while holding the cut side over a bowl, bashed the skin side with the back of a spoon. Lovingly the half fruit gave up all its seeds!
I’m more excited to be going home this afternoon now (as if anyone needs to be excited about finishing work for the day!!!!!)
Thanks Lorraine!
Where you are! It’s hot and humid where I am. I’d love it to be much cooler.
PS after a relaxing week of massage and lazing by the pool I think I’d be ready to jet off to Morocco and explore the souks:-)
Today I’d like to be in Palm Cove.Nice cafe and a great salad and drink in front of me
I am salivating!!! this looks absolutely delicious, i think rice pudding is exactly what I need since I got wisdom out yesterday… gotta hit the pantry now
Absolutely loved the food styling on that Moroccan rice pudding: you made it wonderfully appetizing and I’ll try it
! As far as dear Howard is concerned: decades in business made me the most broadminded of people, but I just have to feel sorry for someone who needs that kind of attention! And not even eyecandy 
. Where would I like to be today – have never been to Morocco myself, tho’ have cooked Moroccan/Tunisian for decades: perhaps in Marrakesh at night in that huge openair ‘food court’ trying everything under the sun [oops, moon]! Or sitting alongside Nordfjord or Sognefjord on a fine summer’s day watching the reflections on water of the hills opposite . . . one can but dream 
!
over the weekend as have been in a Moroccan ‘mood’ awhile
You have definitely spiced up the humble rice pudding, the thought of pistachios and pomegranate added lifts it completely.
Where would I be today if I could be, back in Japan.
I’ve always wanted to travel to Morocco and it’s on my bucket list. Love this dessert and will try it as my family love rice pudding and the listed ingredients. Glad to see the sun is out today but like you Lorraine, I can still dream of exotic places.
Gorgeous photos and interesting story as always! I love rice pudding, and rosewater, pistachios and pomegranate are some of my favourite flavours right now
I wish I was somewhere warm and tropical, not rugged up sick in bed.
Currently thinking of Samoa. But anywhere warm and sunny, with a pool, a beach, and a good book.
I have to cook this… it looks amazing!
Thanks for the morning chuckle Lorraine – can only relate to these kind of experiences!! Ah there are some weird and wonderful people and places out there to be discovered
Morrocan rice pudding looks exceptionally delicious too – might even have to give this a go on the weekend!
Another elegant dessert!
What a pretty pudding! Love the colors
. I’d so love to be in a small cobblestoned ally of Italy somewhere .. sighs!
Brought up with rice pudding all my life. Love it so very much! Love your take on it. Pomegranate and pistachio, two of my favourite ingredients. I better try this.
This looks so delicious, i would love it try it. The middle east would be a interesting place to visit…
This looks delicious! I love using rosewater in my cooking. Will definitely try this.
Seeing that the weather ranges from 28 – 32 all year, TRUE!
THE BAHAMAS!!! Would be for me TODAY too!
LOVE variety, freshness of
U-N-I-Q-U-E local cuisine!
EACH island has their own speciality!
DEFINATELY an expereince that needs to be authentically tasted AND seen! WHOO HOO recommended by ME!
I’d like to be in one of the four places I have pictures of at my desk right now – Santorini, the Swiss Alps, Cinque Terre and Venice. I’m not fussy – I loved all those places!
This looks amazing, except I’m scared of that damn pressure cooker I think it’s going to explode in my face. My gentleman friend told me that’s impossible however terrified! I’m in the process of booking our flights to KL and Phuket in november, going to a wedding and a mandatory break for 2 weeks, can’t wait
Haha how funny is that guy?? Morocco is a beautiful country.. if you get the chance to go though, don’t just stick to Marrakesh, which is very touristy.. try and get to Fez if you can – it’s so much more traditional and absolutely the highlight of my Moroccan holiday a couple of years ago.
Lol @ the drag queen story – that would have made it….umm interesting? Lol! Love the pistachio and pomegranite – adds such beautiful colour
Ah, pomegranate seeds-such pretty gems!But what is the etiquette of eating them??? Suck,crunch,spit …? SOS
Great insights, as always, Lorraine!
Today I would love to be pottering around at home, enjoying this Sydney sun.
I wonder how long the fine break will last?
SSG xxx
rose and pistacho are just the best combination..
mmhh looka so hearty.. wouldnt mind some before going to uni
:)
I would love to eat this for breakfast… like now. That’s a beautiful picture. Hope there’s an NQN visit to Morocco soon!
What a lovely dessert! Thanks for sharing your travel stories and tips – it gives me ideas for where I might want to go.
Thanks for a great recipe Lorraine, rice pudding is one of my all-time favourite desserts!
So where would I like to be right now? Tucked in bed with a good book instead of at work in front of my computer, and otherwise anywhere by a pool in the Provence countryside
My mum has told me that when you make it on the stovetop it is called creamed rice and when it is made in the oven it is called rice pudding – I love it either way and now you have me hankering for a bowlful. Amazing how food has the power to take you all sorts of places – I often find after holidays that suddenly foods you have eaten at home seem pale in comparison to the real thing.
—I can taste those flavors exploding in my mouth. Sweeet.
Love how you present your dishes, L.
I’d like to have that plate, please.–About that guy, did he mind you taking photos of him? Interesting character, huh?
You must meet very hip people on your travels. Have you met any movie stars?
Ps. The place I’d most want to visit is Kenya. My pen pal is from Kisumu. I’d love to meet her. xx
Exotic beauty is what I call this dessert — sounds incredible too!
Lovely delicate flavors here with rose and pistachios and so pretty with pomegranates too!
The first photo is so beautiful!
It’s almost as beautiful as you Lorraine
I want to be everywhere. Everywhere but Canberra, anywhere, anywhere, everywhere. Oh, the roiling travel emotions of yearning!
I’m also in absolutely adoration of this rice pudding. So many flavours that I love! I’ll have to try, as I’ve been too scared toa ttempt rice pudding since my horrific peppermint attempt last year. I still shudder at the memory!
I can’t bring myself to eat/make rice puddings- I worked in a nursing home dementia unit through uni and rice puddings and sago made an appearance at every dinner, and subsequently made an appearance in my hair almost every shift. Even the smell of it takes me back to those heady days of being 19 and cleaning dentures for $11 an hour!
The rice pudding looks delicious! Seems lovely even in this cold weather.
I love your little experiences, although I have no idea what I would do if I saw a cross dressing man every day during the trip :S I wouldn’t be able to even look at him!
I would love to be somewhere warm right now, anywhere that’s not Melbourne really…maybe on a beach in the Maldives
woww I so love rice pudding of all kinds–especially because I used to always eat them in Argentina when I was a little girl. I’ve missed your blog! Oh, and I welcome you to pack me in your suitcase and take me somewhere next time. Don’t worry, I’m not that heavy
I’d loooove to go to Australia actually! And some parts of Africa, China, and Denmark!
This dessert is like something straight out of Marsha Mehran’s novels! I can just imagine how that lush rice pudding must taste with those lovely sharp pomegranate seeds. Sheer heaven!
At the moment, I’d love to be cafe-hopping in Salzburg or tapas-crawling in Barcelona. ;D
awesome Lorraine – the styling is so fantastic – i am inspired to put together a coconut cream, coconut sugar and black rice version – i love pomegranates, use them for raw chocolate!Last week i was in Bali – eating the best raw chocolate mousse cake i have ever had – lying in the sun – i too would give up this cold sydney weather for that again in a heartbeat! blessings Lorraine xxx
After being up half the night with a sick toddler, i’d settle for being in bed at the moment
Course a tropical island would be nice too 
Excellent tip to use the pressure cooker! What a dynamo idea!!Sure takes the stress out of the time factor when trying to do several things at the same time.
I would have love to have been laying on a pebbled beach side in Kalymnos, Greece, listening to the waves crashing as I dose of sleep…
This one is easy to answer Lorraine! In bed sleeping
I love the look of this rice pudding. I’m definitely going to try it. I am happy being in Brisbane just now, but I know that soon I will be in Hong Kong, Helsinki, Paris and then lovely Italy for 2 months.
I have to follow the general consensus of loving the rose and pistachio combination, but I’m really loving the addition of the pomegranate – crunchy and refreshing!
And where in the world do I want to be today? After starting my first day as a travel consultant and speaking to a lady taking a 2 month trip to Venice, I want to be there too!
I would love to be back on the Greek Islands! Just returned a few days ago and missing the hot weather as well as their version of rice pudding ‘risogolo’. It’s a very popular dessert there.
Once again, we are in sync, Lorraine! Just yesterday I tested 2 different kinds of rice pudding for my book — one thickened only with short-grain Egyptian rice and the other thickened with rice and cornstarch. Good thing I love rice pudding, as I now have a lot of it in the fridge, lol! I love your version, the pomegranate really is lovely on top and the egg yolk is such a unique addition — I love the creaminess it adds!
I’d love to be in NYC. I’d love to live there one day!
What absolutely gorgeous photos! Stunning! Lovely pudding… and inspiring me to do similar. And oooh I’ll be spending a weekend in New Orleans and plan on eating and writing non stop! Traveling when it is food related is so exciting (even if we meet no transvestites)
It is a rare cool summer day here in the southwest USA … i so would like to be out on one of the horses enjoying the day …
I will have to try the combination of pistachio’s and pomegranate with rice pudding … it looks wonderful, thanks for sharing
Your Morrocain rice pudding looks delicious and the photo is fabulous. Mr Glam loves rice pudding, I’ll have to make it for him. Your description of your travels is similar to my trips when I was a buyer. Often travelling with people I din’t know but came to know and like well. GG
BTW It’s South East Asia every time for me. There is so much to explore. So many tastes to try and just fabulous weather. What’s not to like. GG
i would like some of this immediately. i love rosewater flavored desserts.
if i could be anywhere, right now, i’d be in taipei eating a giant bowl of noodles.
Yummo, just plain yummo!
Would it be wrong to make this for breakfast this morning? Love how quick and easy it is. xoxo Mum
How yummy, I’m making a pistachio and rose cake this weekend, I think thiswould be fantastic to go with it.
I wish I was in Singapore, or Thailand, or Malaysia, or Vietnam… hmmm I see a theme emerging.
The disadvantage @ now of not living in Australia is i get not to participate in any of NQN’s fab giveaways
RIce pudding with rose and pistachio and Moroccan at that , Exotica , the special NQN way !
Sunshine weekend pal!
first of all, howard frightens me a little bit. secondly, your pudding is delightful–it’s like christmas in august!
I’ve just been day dreaming about rice pudding, funnily enough. Would like to try the pressure cooker option one day.
Oh! This uses a pressure cooker. Awesome. So making a rice pudding with it. YUmmMO!
rice pudding in a pressure cooker? that is such a genius idea. i wonder if you could do it in a rice cooker?.. hmm.
love the idea to put a moroccan twist on rice pudding! i am soo addicted to le rices right now..
Well, this just looks absolutely sumptuous (and I love how you’ve described travelling for work). I actually went to Marrakech last March, and it remains one of the best experiences of my life. The place itself is a whirlwind of sensory overload (consant saturation of colour, new smells, exotic sights and sounds), and the food! Oh, the food! The tagines, the mint tea, the freshly grilled aubergines in the market square, the freshly squeezed oranges, and mint tea and tiny orange blossom and rose water pastries on our terrace overlooking the rooftops of the Medina. Absolutely magical!
Thank you for taking me there again – I’ll be trying this recipe this weekend I think!
Briony xx
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