Put risone with whipped cream, milk, sugar, zest, cinnamon and cardamom in a saucepan. Bring to a boil, simmer on low heat for 25 min. until milk is absorbed. Remove from heat, stir in butter and cool. Grease shallow gratin dish. Remove cinnamon stick and orange zest from cooled mixture. Stir in egg yolks, pour mixture into pan and bake at 180 degrees for 20 minutes. Whip egg whites until stiff. Add sugar by spoonfuls, stir in orange blossom water and whip.
Spread egg white mixture evenly over risone mixture. Return to stove and bake an additional 5-10 minutes until meringue topping is set and golden.
Serve warm with ice cream or whipped cream, if desired.
Note: Risone look like long grain rice. Available in delicatessens or large supermarkets.
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