Moroccan Rice Pudding Recipes

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MOROCCAN RICE PUDDING

For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.

Provided by Amanda Hesser

Categories     easy, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 11



Moroccan Rice Pudding image

Steps:

  • Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
  • Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
  • Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
  • Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 15 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 14 grams, TransFat 0 grams

2/3 cup whole blanched almonds
2 1/4 cups medium- or small-grain rice
1/2 cup powdered sugar, more to taste
2 3-inch sticks cinnamon
1/3 cup butter
1/2 teaspoon coarse salt
3/4 teaspoon almond extract
2 quarts milk
1/3 cup ground pistachios (optional, for garnish)
1/3 cup shredded unsweetened coconut (optional, for garnish)
1/3 cup orange flower water (optional)

MOROCCAN RICE PUDDING (ROZ BIL HLEEB)

Make and share this Moroccan Rice Pudding (Roz Bil Hleeb) recipe from Food.com.

Provided by JackieOhNo

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11



Moroccan Rice Pudding (Roz Bil Hleeb) image

Steps:

  • Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
  • Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
  • Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
  • Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.

Nutrition Facts : Calories 409.4, Fat 21.1, SaturatedFat 11.1, Cholesterol 36.3, Sodium 226, Carbohydrate 45.5, Fiber 2.7, Sugar 6, Protein 10.7

2/3 cup whole blanched almond
2 1/4 cups medium grain rice or 2 1/4 cups small-grain rice
1/2 cup powdered sugar, more to taste
2 sticks cinnamon (3 inches each)
1/3 cup butter
1/2 teaspoon coarse salt
3/4 teaspoon almond extract
2 quarts milk
1/3 cup ground pistachios (optional, for garnish)
1/3 cup shredded unsweetened coconut (optional, for garnish)
1/3 cup orange flower water (optional)

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