Monday, May 24, 2010

moroccan rice pudding

Recently, on The Splendid Table a guest suggested adding orange flower water to rice pudding (and many other foods) and I decided to adapt a traditional rice pudding recipe to give a moroccan twist. Orange flower water is frequently used in north African and middle eastern cuisine. This pudding is also flavored by cinnamon and raisins.

I took this pudding to a bbq this past weekend and it was big hit (and complements from people who self-profess hating rice pudding).

Moroccan Rice Pudding

4 c. whole milk
1/4 c. raw long-grain rice
1/2 c. sugar
1/2 t. salt
1/2 c. raisins, soaked and drained
1 T. orange flower water
1/2 t. cinnamon

1. Preheat oven to 300 deg. F
2. Mix the milk, rice, sugar, and salt in a six-cup buttered casserole and bake, uncovered, two hours stirring the mixture every half hour.
3. Drain soaked raisins and add to the pudding. Add the orange flower water and cinnamon. Mix carefully.
4. Bake the pudding (without stirring) for another half hour, or until rice is tender. Serve warm or cold.

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