Recipes for the Web

Barrington Software Incorporated

MOROCCAN RICE PUDDING (ROZ BIL HLEEB)

NYT 03/28/01

Time: 1 1/2 hours

2/3 cups whole blanched almonds

2 1/4 cups medium or small grain rice

1/2 cup powdered sugar, more to taste

2 3-inch sticks cinnamon

1/3 cup butter

1/2 teaspoon coarse salt

3/4 teaspoon almond extract

2 quarts milk

1/3 cup ground pistachios (optional, for garnish)

1/3 cup shredded unsweetened coconut (optional, for garnish)

1/3 cup orange flower water (optional).

1. Place half the almonds in a food processor. Add 1/ 2 cup very hot water and puree until liquid.

Press firmly through a sieve into a large saucepan. Add remaining almonds to food processor (with

the first pulp) with 1/ 2 cup very hot water and liquefy again. Sieve into saucepan once more.

Discard pulp.

2. Add 2 cups water to almond milk and bring to a boil. Sprinkle in rice, sugar and cinnamon

sticks, then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then

reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.

3. Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As

milk becomes absorbed add more. Taste for sweetness. It should be barely sweet; add more

sugar if necessary.

4. Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in

remaining butter. Pour into a large serving bowl and sprinkle with pistachios and coconut, if

desired. Pass orange flower water for people to add on their own, if desired. Pudding also be left to

cool and served at room temperature.

Yield: 12 servings.

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