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.
. . . using arborio rice for this recipe. The starch content of arborio rice exits the grain early in the cooking process, resulting in a creamy texture unmatched by other rices.
Ingredients
- 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
Procedure
- 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.
Preparation Time: 35 - 40 minutes
Servings: 6
Source: Medina Kitchen, by Fiona Dunlop
Submitted to Caravan Cuisine by: Amanda Jones
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.
Last 5 posts in Pastries and Desserts
Tags: almonds, Moroccan Cuisine, orange blossom water, orange zest, raisins, Rice, rice pudding
This entry was posted to Caravan Cuisine on Thursday, July 14th, 2011 at
8:00 am and is filed under
Pastries and Desserts.
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