Moroccan Rice Pudding

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This dish became much simpler to make when I realized that I could buy almond milk instead of boiling, grinding, and straining almonds for hours on end. I am very grateful to the vegans at this moment! This simple dessert is amazing and delicious both warm and cold. Traditionally, I read it is served in one large. communal bowl, and everyone gets a spoon to eat from the single bowl. With a group of 20, I figured we could use our own plates for efficiency.

The complexity of the dish is heightened through the mixture of whole milk and almond milk and the addition of cinnamon and orange blossom water. The scent itself was so enchanting that I sneaked a bowl the night before while I was cooking it.

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This dish can be made several days ahead and reheated. It microwaves surprisingly well (don’t tell anyone I microwave sometimes…) It will last at least 4 days in the fridge, we haven’t had any left over for more than 4 days!

We served this dish alongside a large bowl of fruit and the quintessential Moroccan dessert M-hanncha, the Almond Snake.

FIND ALL OF OUR MOROCCAN DINNER RECIPES HERE!

Moroccan Rice Pudding

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2 1/4 cup medium or short grain rice, I use sushi rice
3 cups almond milk, just boiled
1 cup confectioner’s sugar
3 cinnamon sticks
1 stick butter
8 cups whole milk
1/3 cup orange blossom water
zest of one orange
1/2 teaspoon almond extract
honey to drizzle
cinnamon to dust

  1. Boil almond milk.
  2. Combine rice, cinnamon sticks, and salt.
    Add 1/2 butter and 1/2 whole milk.
  3. Bring to boil, reduce heat, and cover. Simmer for 30 minutes.
    Stir occasionally, especially at the beginning as rice may stick to the bottom.
  4. Keep cooking and adding 1 cup of milk at a time as it gets absorbed into the rice. It takes about an hour total to absorb all of the milk at a low heat.
    Add orange blossom water, almond extract, and orange zest.
  5. Adjust amount of sugar if you feel like you need more.
  6. Cook 10-15 minutes longer, stirring occasionally.
    Serve with butter dabs and sprinkled cinnamon or drizzled honey.

Total cooking time: 1 hour 15 minutes, serves 12-20, especially when paired with M’hanncha Almond Snake.

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