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.

white bean and tomato melange

I've mentioned my absolute adoration of white beans before, well I almost feel as strongly about tomatoes and thought this would be a good day to pair them. I also thought it would be a good chance to use some fresh organic veggies from my box. This is a simple dish, especially if you use canned beans (but I always soak and cook mine). Use the following recipe either as a jumping off point or follow it directly. This makes a delicious meal that would travel and warm easily for lunches. Serve with a salad or fruit.

White Bean and Tomato Melange

1/2 lb. dried white beans, soaked and cooked (or 1-2 cans of beans, rinsed)

56 g (1 serv.) of a pasta shape, cooked to package directions (or a little less)

2 T. olive oil

1/2 large onion, diced (~120 g)

1 small zucchini, chopped (~150 g)

1/2 bunch of swiss chard, chopped, washed & dried (~130 g)

2-15 oz. cans diced tomatoes (fresh can be substituted when seasonally appropriate)

2-4 cloves garlic, minced

1 T. dried red chili pepper

parmesan, to serve

1. If using dried beans, soak and cook according to standard directions. Add salt and any other desired herbs towards end of cooking. Begin to cook pasta. When pasta is done reserve some water (~1/2 c.) for sauce.

2. Saute onion in olive oil over medium heat until onion is translucent. Add zucchini and stir occasionally until it starts to brown. Add swiss chard and stir until wilted. Add canned tomatoes, garlic, red chili pepper, and any other desired seasonings. Allow to simmer. Add reserved pasta water whenever it is ready.

3. Add beans. Heat through. Add pasta. When steaming, serve with parmesan.

Yield: 6 generous servings.