Recipes Desserts Pudding Moroccan Rice Pudding with Toasted Almonds Be the first to rate & review! 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.Plus: More Dessert Recipes and Tips By Anissa Helou Updated on November 21, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Zubin Schroff Active Time: 25 mins Total Time: 1 hrs Yield: 6 Ingredients ¾ cup arborio rice 1 ½ cups water ¼ teaspoon salt 2 tablespoons plus 1 teaspoon unsalted butter 2 ½ cups whole milk ¾ cup confectioners' sugar 1 tablespoon orange-flower water (optional) ½ cup blanched almonds Directions 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. 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. 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. Rate it Print