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Moroccan Rice Pudding with Toasted Almonds
© Zubin Schroff

Moroccan Rice Pudding with Toasted Almonds

  • ACTIVE: 25 MIN
  • TOTAL TIME: 1 HR PLUS 1 HR COOLING TIME
  • SERVINGS: 6
  • MAKE-AHEAD

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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  1. 3/4 cup arborio rice
  2. 1 1/2 cups water
  3. 1/4 teaspoon salt
  4. 2 tablespoons plus 1 teaspoon unsalted butter
  5. 2 1/2 cups whole milk
  6. 3/4 cup confectioners' sugar
  7. 1 tablespoon orange-flower water (optional)
  8. 1/2 cup blanched almonds
  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.
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