Moroccan cuisine · Desserts & Sweets

Moroccan Rice Pudding

Round-grain rice cooked creamy in milk with almonds, a cinnamon stick and orange blossom water, served cold with a dusting of cinnamon.

Ingredients · for 4 servings

• 150 g round-grain rice
• 1 l whole milk
• 100 g sugar
• 80 g ground almonds
• 1 cinnamon stick
• 1 strip organic orange zest
• 2 tbsp orange blossom water
• 1 pinch salt
• 2 tbsp flaked almonds
• 1 tsp cinnamon

Instructions

1. Rinse the rice in a sieve under cold water until it runs clear, and plan for at least 2 hours of chilling time for the finished pudding.
2. Bring the rice to a boil with 200 ml water, the cinnamon stick and the salt and cook at a rolling boil for 5 minutes, until the water is absorbed.
3. Add the milk and the strip of orange zest and simmer uncovered over very low heat for 30–35 minutes, stirring every few minutes so nothing catches on the bottom.
4. Stir in the ground almonds and sugar and let simmer for another 5 minutes, until the mixture runs thick from the spoon and the rice is completely soft.
5. Remove the cinnamon stick and orange zest and only now stir in the orange blossom water – cooked along, it would lose its aroma.
6. Spoon the pudding into bowls, chill, and sprinkle with cinnamon and flaked almonds before serving.