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Loading...A creamy Moroccan rice pudding delicately scented with orange blossom water and warm cinnamon. This comforting dessert is gently sweet, lightly floral, and traditionally served in small bowls garnished with ground cinnamon and toasted almonds.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 8 gFat
- 4.5 gSaturated Fat
- 52 gCarbs
- 0.5 gFiber
- 32 gSugar
- 9 gProtein
- 110 mgSodium
- 380 mgPotassium
- 300 mgCalcium
- 0.4 mgIron
- 1 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the pudding
- 1/2 cup short-grain white rice (about 100 g)
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 1 strip lemon peel
- 1/4 cup orange blossom water
- 1 tsp vanilla extract
- Pinch of fine salt
For serving
- Ground cinnamon for dusting
- Toasted slivered almonds
- Dried edible rose petals (optional)
- Runny honey or orange blossom syrup
Directions
- Rinse the rice under cool water until the water runs clear, then drain well.
- In a heavy-bottomed saucepan, combine the milk, drained rice, sugar, cinnamon stick, lemon peel, and salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Reduce the heat to low and cook uncovered for 35 to 40 minutes, stirring every few minutes, until the rice is tender and the mixture has thickened to a creamy, spoonable consistency.
- Remove the saucepan from the heat and discard the cinnamon stick and lemon peel.
- Stir in the vanilla extract and orange blossom water off the heat to preserve the delicate floral aroma.
- Pour the pudding into four small serving bowls or ramekins and let cool slightly.
- Cover and refrigerate for at least 2 hours if you prefer it chilled, or serve warm.
- Just before serving, dust the tops generously with ground cinnamon.
- Sprinkle with toasted slivered almonds and a few dried rose petals, if using.
- Drizzle lightly with honey or orange blossom syrup for an extra touch of sweetness.
Cook’s Notes
- Stir frequently during cooking to keep the milk from scorching and to release the rice starch for a creamier texture.
- Always add the orange blossom water off the heat, as high temperatures quickly evaporate its delicate floral aroma.
- Whole milk gives the richest result, but you can swap in half-and-half for an even more luxurious finish.
- For a richer, almost dessert-shop texture, stir in 2 tablespoons of unsalted butter at the end of cooking.
- The pudding thickens further as it cools, so stop cooking while it still looks slightly looser than your desired final consistency.
