Moroccan Orange Blossom Rice Pudding

Instructions

1. 1

   Place the rinsed rice and 200 ml of water in a saucepan over medium heat. Simmer for 8 minutes until the water is almost absorbed and the rice softens.

2. 2

   Pour in the milk and bring to a gentle boil over medium heat. Stir frequently so the bottom doesn't catch or burn.

3. 3

   Turn the heat down to low. Simmer uncovered for 15 minutes, stirring occasionally, until the rice is tender and the milk turns thick and creamy.

4. 4

   Stir in the sugar and butter. Keep on low heat for 2 minutes until the sugar dissolves completely and the butter melts.

5. 5

   Take the pan off the heat. Stir in the orange blossom water until well combined.

6. 6

   Toast the flaked almonds in a dry skillet over medium heat for 2 minutes until light golden. Ladle pudding into bowls, garnish with toasted almonds and ground cinnamon.