Traditional rice pudding takes a North African flair as it’s given the Moroccan treatment, and is similar in many ways to its couscoussian cousin, seffa. The version presented here is made with orange zest and orange blossom water, which prevents the dish from becoming a sticky mess.
- 5 1/2 ounces blanched almonds
- 3 1/2 ounces short-grain rice, rinsed
- 18 ounces milk
- 7 ounces raisins, soaked in water and drained
- 2 teaspoons finely grated orange zest
- Pinch salt
- 2 -3 tablespoons sugar
- 1 tablespoon orange blossom water
- Heat oven to 350º. Place almonds in a single layer on a baking sheet, and bake for a few minutes, stirring once or twice to ensure even browning. Remove from oven, and chop when cool enough to handle. Set aside.
- Put the rice in a saucepan and cover generously with water. Cook until the water has been absorbed. Add the milk, raisins, orange zest, salt, and sugar, and bring to a boil, stirring continuously. Add the orange blossom water.
- Cook for about 20 minutes, stirring frequently to prevent the rice from sticking to the bottom of the saucepan, until the milk is absorbed, the mixture has thickened, and the rice is soft and swollen. The mixture should still be runny.
- Empty the mixture into a small bowl, then chill in the refrigerator. If it thickens too much, stir in some cold milk before serving. Invert bowl onto a plate and sprinkle with the chopped almonds.
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