Moroccan Rice Pudding with Toasted Almonds

  1. In a fine-mesh sieve, rinse the rice under cold water until the water runs clear.
  2. Transfer the rice to a medium saucepan.
  3. Add the water and salt and bring to a boil.
  4. Add 2 tablespoons of the butter, cover and cook over low heat until the water is almost completely absorbed, about 15 minutes.
  5. Stir in the milk and sugar and bring to a boil over moderate heat.
  6. Cook, stirring occasionally, until the rice is tender, about 7 minutes.
  7. Stir in the orange-flower water and simmer for 1 minute.
  8. Transfer the rice pudding to a bowl and let cool; the pudding will firm up.
  9. Meanwhile, in a small skillet, melt the remaining 1 teaspoon of butter.
  10. Add the almonds and cook over moderately high heat, stirring, until golden, about 6 minutes.
  11. Transfer the almonds to a plate to cool.
  12. Sprinkle the almonds over the pudding and serve.

arborio rice, water, salt, unsalted butter, milk, sugar, orangeflower water, blanched almonds

Taken from www.foodandwine.com/recipes/moroccan-rice-pudding-with-toasted-almonds (may not work)

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