Moroccan Rice Pudding
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ⅔cup whole blanched almonds
- 2¼cups medium- or small-grain rice
- ½cup powdered sugar, more to taste
- 23-inch sticks cinnamon
- ⅓cup butter
- ½teaspoon coarse salt
- ¾teaspoon almond extract
- 2quarts milk
- ⅓cup ground pistachios (optional, for garnish)
- ⅓cup shredded unsweetened coconut (optional, for garnish)
- ⅓cup orange flower water (optional)
Nutritional analysis per serving (12 servings)
380 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 10 grams protein; 152 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place half the almonds in a food processor. Add ½ cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and ½ cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
- Step 2
Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
- Step 3
Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
- Step 4
Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.
Private Notes
Comments
Any reason not to use store-bought almond milk? I'm guessing about 1 cup?
My mother and grandmother used to bake this rice pudding in a pyrex dish in the oven and it formed a brown skin on the top which was the tastiest part to eat.
How and where would you get orange flower water??
Will adding the almond extract so early help it to not taste like amaretto? I have an aversion to the liqueur so usually substitute almond extract with vanilla. Would vanilla alter the flavor too much? Also, I would add the vanilla at the end as with other puddings.
I followed this recipe exactly, and was not happy with the result; a pot of sticky, boring, semi-sweet rice. I won't be making this again.
I bought orange flower water from Whole Foods. Also, nowadays commercial Almond milks like those from Costco or Califia Farms come without Carrageenan.
Advertisement