Moroccan rice puddingFrom midgelet 6 years ago
- 3/4 cup arborio rice shopping list
- 1 1/2 cups water shopping list
- 1/4 teaspoon salt shopping list
- 2 tablespoons plus 1 teaspoon unsalted butter shopping list
- 2 1/2 cups whole milk shopping list
- 3/4 cup confectioners' sugar shopping list
- 1 tablespoon orange-flower water (optional) shopping list
- 1/2 cup blanched almonds shopping list
How to make it
- 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
The Cookmidgelet Eastern, USA
The Rating1 people
different rice sounds delcus high5 thanksmomo_55grandma in Mountianview loved it
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