← Nouns Cooking · Moroccan

Ingredients

• 150 g short- or round-grain (pudding) rice, rinsed
• 400 ml Water
• 1 pinch Salt
• 1 Cinnamon stick
• 1 piece strip of lemon peel
• 800 ml whole milk
• 80 g Sugar
• 15 g Butter
• 1 tbsp Orange flower water
• 1 tsp ground cinnamon, to serve

Method

1. Put the rice, water, salt, cinnamon stick and lemon peel in a heavy pan and simmer for 12–15 min, until the water is absorbed.
2. Add the milk a ladle at a time, stirring often, and simmer gently over low heat for 30–35 min until the rice is soft and the pudding thick and creamy.
3. Stir in the sugar and butter for the last 5 min.
4. Off the heat, remove the cinnamon stick and lemon peel and stir in the orange flower water. Serve warm or chilled, dusted with cinnamon.

Tips

• It thickens a lot as it cools; stir in a splash of milk before serving cold.
• In Tunisia a similar pudding, mhalbiya, is scented with geranium water and topped with dates or pistachios.

Sources

Written in our own words after cross-checking these recipes:

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