Moroccan Rice Pudding with Toasted Almonds

Rice pudding is prepared in one form or another all over the eastern Mediterranean. This Moroccan version is particularly delicious, perhaps because the rice is cooked in two stages; first it's boiled in water, then it's simmered in milk.

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  • Active:
  • Total Time:
  • Servings: 6
  • Time(Other): PLUS 1 HR COOLING TIME

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  • 3/4 cup arborio rice
  • 1 1/2 cups water
  • 1/4 teaspoon salt
  • 2 tablespoons plus 1 teaspoon unsalted butter
  • 2 1/2 cups whole milk
  • 3/4 cup confectioners' sugar
  • 1 tablespoon orange-flower water (optional)
  • 1/2 cup blanched almonds

How to make this recipe

  1. In a fine-mesh sieve, rinse the rice under cold water until the water runs clear. Transfer the rice to a medium saucepan. Add the water and salt and bring to a boil. Add 2 tablespoons of the butter, cover and cook over low heat until the water is almost completely absorbed, about 15 minutes.

  2. Stir in the milk and sugar and bring to a boil over moderate heat. Cook, stirring occasionally, until the rice is tender, about 7 minutes. Stir in the orange-flower water and simmer for 1 minute. Transfer the rice pudding to a bowl and let cool; the pudding will firm up.

  3. Meanwhile, in a small skillet, melt the remaining 1 teaspoon of butter. Add the almonds and cook over moderately high heat, stirring, until golden, about 6 minutes. Transfer the almonds to a plate to cool. Sprinkle the almonds over the pudding and serve.

Make Ahead

The rice pudding can be refrigerated overnight. Serve chilled or at room temperature.

Contributed By Photo © Zubin Schroff Published March 2004

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