Moroccan Rice Pudding Food

MOROCCAN RICE PUDDING

Moroccan Rice Pudding image

For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.

Provided by Amanda Hesser

Categories easy, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 11

Ingredients

2/3 cup 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)

Steps:

Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add 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.
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.
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 may also be left to cool and served at room temperature.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 15 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 14 grams, TransFat 0 grams

MOROCCAN RICE (PILAF)

Moroccan rice (pilaf) image

This Moroccan pilaf is simple to make but turns out delicious every time. Basmati rice is cooked with raisins, dried fruit and spices for an unforgettable experience! Suitable for a vegan, vegetarian and gluten-free diet.

Provided by The Hungry Bites

Categories Appetizer Side Dish

Time 35m

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon cumin
1/4 teaspoon allspice
1/8 teaspoon ground cloves (or 2-3 whole cloves)
1/4 teaspoon cardamom (or 5-6 cardamom pods)
1 stick cinnamon
2 bay leaves
Salt and pepper to taste
2 cups Basmati rice
3 cups vegetable stock or water (you can also use chicken stock if you're not vegan)
1/4 teaspoon saffron
3 dates, finely chopped
3 dried apricots, finely chopped
1/4 cup raisins, chopped
1/4 cup roasted almonds, crashed

Steps:

Saute: Place the onion and the olive oil in a large pot and sauté under medium heat for 2-3 minutes. Add cumin, allspice, cloves, cardamom, cinnamon stick, bay leaves, pepper and rice and stir until rice gets a white color, about 2-3 minutes.
Simmer: Add the stock (or water), salt and saffron, cover the pot and wait until it starts to boil. Reduce heat to a gentle simmer and cook covered until almost all of the water is absorbed, about 5 - 10 minutes.
Rest: Turn off the heat, add the dried fruits and almonds and stir/fluff up gently with a fork. Cover the pot and let the pilaf rest for 15-20 minutes.

Nutrition Facts : Calories 336 kcal, ServingSize 1 serving

MOROCCAN RICE PUDDING (ROZ BIL HLEEB)

Moroccan Rice Pudding (Roz Bil Hleeb) image

Make and share this Moroccan Rice Pudding (Roz Bil Hleeb) recipe from Food.com.

Provided by JackieOhNo

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2/3 cup whole blanched almond
2 1/4 cups medium grain rice or 2 1/4 cups small-grain rice
1/2 cup powdered sugar, more to taste
2 sticks cinnamon (3 inches each)
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)

Steps:

Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add 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.
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.
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 may also be left to cool and served at room temperature.

Nutrition Facts : Calories 409.4, Fat 21.1, SaturatedFat 11.1, Cholesterol 36.3, Sodium 226, Carbohydrate 45.5, Fiber 2.7, Sugar 6, Protein 10.7

ARROZ CON LECHE: MEXICAN RICE PUDDING

Arroz Con Leche: Mexican Rice Pudding image

A sweet rice dessert flavored with cinnamon and raisins, arroz con leche is a beloved treat in Mexican cuisine.

Provided by Chelsie Kenyon

Categories Dessert

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

3 cups milk
1 1/4 cup water
1 cup rice (short or medium grain)
2 cinnamon sticks
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla
1/4 teaspoon salt
1/2 cup raisins (soaked in warm water to soften)
Ground cinnamon and/or butter, for garnish

Steps:

Enjoy.

Nutrition Facts : Calories 663 kcal, Carbohydrate 109 g, Cholesterol 68 mg, Fiber 1 g, Protein 18 g, SaturatedFat 12 g, Sodium 417 mg, Sugar 94 g, Fat 18 g, ServingSize 2 cups (2 to 4 servings), UnsaturatedFat 0 g

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