Creamy Moroccan rice pudding is easy to make. A hint of cinnamon and orange flower water add traditional Moroccan flavor, but you can vary the recipe by adding almond or vanilla extract to the rice while it cooks, or garnishing the pudding with ground nutmeg or toasted almond slivers.
If adding almond extract, only a tiny amount is needed – about 1/4 teaspoon. Up to two teaspoons of vanilla extract can be used.
Also try Moroccan Vermicelli Pudding.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
- 1 cup short grain white rice, such as Arborio
- 2 cups water
- 1/2 teaspoon salt
- 3 tablespoons butter
- 3 1/2 cups milk
- 2/3 cup sugar
- 1 or 2 sticks of cinnamon
- 2 to 3 teaspoons orange flower water (optional)
- ground cinnamon or nutmeg for garnishing (optional)
Wash the rice in a large bowl filled with water, and drain. Put the rice in a 3-quart (liter) or larger pot. Add the water and salt, and bring to a simmer. Cover the rice, and gently simmer over low heat for about 15 minutes, or until the water is absorbed. Be sure to keep the heat low, or the starch from the rice can boil over.
When the water is absorbed, add the milk, butter, sugar and cinnamon stick. Bring to a boil, and then simmer uncovered, stirring occasionally, over medium-low heat for 20 to 25 minutes, or until the rice is tender and fully suspended in the milk. (At this point the milk will have a cream-like consistency.)
Discard the cinnamon stick, and add the orange flower water. Simmer for another 2 to 3 minutes. Transfer the rice to a serving casserole or individual serving bowls, and leave to set, 30 minutes or longer.
Serve warm or chilled, with a sprinkling of cinnamon or nutmeg as a garnish.