Moroccan Orange Blossom Rice Pudding

Instructions

1. 1

   Rinse 150 g short-grain rice under cold tap water in a fine mesh sieve until the water runs clear, then drain well. Set out a saucepan and a small dry skillet. Measure 200 ml water, 800 ml whole milk, 80 g sugar, 15 g butter, and 15 ml orange blossom water so everything is ready next to your stove.

2. 2

   Place the rinsed rice and 200 ml water into the saucepan over medium heat. Bring to a gentle boil, then simmer for about 8 minutes, stirring once or twice with a wooden spoon, until the water is almost entirely absorbed and the rice grains become noticeably soft.

3. 3

   Pour 800 ml of whole milk directly into the saucepan with the softened rice. Keep the heat on medium and bring the mixture to a gentle simmer. Stir continuously with your wooden spoon along the bottom of the pot to prevent the milk from scalding or catching.

4. 4

   Turn the heat down to low. Simmer uncovered for 15 minutes, stirring every few minutes. The rice should absorb the milk and become plump, turning thick and creamy. If the pudding thickens too quickly or threatens to stick, reduce heat further and add a splash of water.

5. 5

   Stir in 80 g sugar and 15 g butter. Cook on low heat for 2 minutes while stirring until the sugar dissolves completely and the butter melts. Remove the saucepan from the heat and stir in 15 ml orange blossom water until fully blended and fragrant.

6. 6

   Place 40 g flaked almonds in a small dry skillet over medium heat. Toast for 2 to 3 minutes, shaking the pan constantly until light golden. Ladle the hot creamy rice pudding into individual serving bowls, dust with 3 g ground cinnamon, and top with toasted almonds.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min