ROZZ B’LEHLIB
MOROCCO
Rice puddings are common throughout the Middle East although they vary slightly from one country to another. In Turkey, saffron is added and no milk is used, whereas in Lebanon you have orange blossom and rose water as the main flavorings. The Moroccan version here is cooked longer and only flavored with orange blossom water. It is also softer and more velvety and fragrant and possibly more delightful than the Lebanese, Syrian, or Egyptian versions.
SERVES 4
¾ cup (150 g) short-grain white rice
¼ teaspoon sea salt
2 tablespoons (30 g) unsalted butter
2½ cups (625 ml) whole milk
⅓ cup (75 g) powdered sugar
2 tablespoons orange blossom water
⅓ cup (50 g) blanched almonds, toasted for 6 to 7 minutes in a hot oven until golden brown
1. Rinse the rice under cold water and put in a medium pot. Add 1½ cups (375 ml) water and the salt and bring to a boil over medium-high heat. Add the butter, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is almost completely absorbed.
2. Uncover, add the milk and sugar, increase the heat to medium, and bring to a boil. Reduce the heat to medium-low and let bubble gently, uncovered, stirring the rice regularly so that it does not stick, for 5 minutes, or until the rice pudding has the consistency of runny porridge.
3. Take off the heat and add the orange blossom water. Pour into a shallow serving bowl or individual bowls. Let cool. Garnish with the toasted almonds and serve at room temperature.