World Cuisine

Moroccan Rice Pudding

prep 5 mins cook 40 mins
  • 300 g (10 oz) short-grain rce
  • 1 knob of butter
  • 2 litres (3½ pints) milk
  • 200 g (7 oz) caster sugar
  • ½ teaspoon salt
  • 1 tablespoon orange-flower water

Cook the rice following the packet instructions. Once the water has been completely absorbed, add the butter, milk, sugar and salt.

Bring back to the boil, stirring from time to time so that the rice does not stick, then add the orange-flower water, and continue to stir until the milk has the consistency of custard.

Remove from the heat and continue to stir to prevent a skin from forming. Serve in a large bowl.

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