Moroccan Rice Pudding

Monday, August 30, 2010


  • 1 cup short grain white rice,
  • 2 cups water
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 1/2 cups milk
  • 2/3 cup sugar
  • 1 or 2 sticks of cinnamon
  • 2 to 3 teaspoons orange flower water
  • ground cinnamon or nutmeg for garnishing


Wash the rice in a large bowl filled with water, drain. Put the rice in a 3-quart (liter) or larger pot. Add water and salt, bring to a simmer. Cover the rice, and gently simmer over low heat for about 15 minutes, or until the water is absorbed. Be sure to keep the heat low, or the starch from the rice can boil over.When the water is absorbed, add the milk, butter, sugar and cinnamon stick. Bring to a boil, and then simmer uncovered, stirring occasionally, over medium-low heat for 20 to 25 minutes, or until the rice is tender and fully suspended in the milk. Discard the cinnamon stick, and add the orange flower water. Simmer for another 2 to 3 minutes. Move the rice to a serving casserole or individual serving bowls, and leave to set, 30 minutes or longer.

Serve warm or chilled, with a sprinkling of cinnamon or nutmeg as a garnish.


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