Moroccan Milk Rice Pudding with Orange Blossom (Roz bel Hlib)

Instructions

1. 1

   Rinse 150 g short-grain rice in a fine sieve under cold water until clear to remove excess starch. Set aside. Measure 250 ml water, 800 ml whole milk, 90 g sugar, 20 g butter, 25 ml orange blossom water, 40 g flaked almonds, and 4 g ground cinnamon. Get a medium heavy-bottomed saucepan and a dry skillet ready.

2. 2

   Place the washed short-grain rice and 250 ml water into the medium saucepan. Set over medium heat and bring to a simmer. Cook for about 7 to 8 minutes, stirring gently with a wooden spoon, until the water is almost completely absorbed and the rice begins to soften. If it sticks, lower the heat slightly and add 2 tablespoons of water.

3. 3

   Pour in 800 ml whole milk, then stir in 90 g sugar and 20 g butter. Bring the mixture to a gentle boil over medium heat, stirring continuously with a wooden spoon so the milk does not scorch at the bottom of the pan.

4. 4

   Reduce heat to low and let the pudding simmer uncovered for 15 to 18 minutes. Stir frequently with a wooden spoon, scraping the bottom and sides. The rice grains should turn fully tender and creamy, and the liquid should thicken to a rich custard-like consistency. If the mixture dries out too quickly before the rice is soft, stir in 50 ml extra milk.

5. 5

   Take the saucepan off the heat and stir in 25 ml orange blossom water. Place a dry skillet over medium-low heat, add 40 g flaked almonds, and toast for 2 to 3 minutes until golden brown and fragrant, shaking the pan often to prevent burning.

6. 6

   Ladle the fragrant warm rice pudding into individual serving bowls. Sprinkle 4 g ground cinnamon in decorative lines over each bowl, then top with the toasted flaked almonds. Serve warm, or chill in the refrigerator for at least 1 hour to serve cold with a creamy, firm texture.