This easy rice pudding recipe is a favorite in many households. It seems that rice pudding is among those universal treats. And it makes perfect sense: it’s easy to make and uses mostly pantry staples.
A Middle Eastern classic, this basic stove-top pudding is infused with vanilla, cinnamon, and cloves. Within the Middle East alone, a rice pudding recipe can take on different flavors depending on where you go. Some recipes utilize flavorings from rose water or orange blossom water. Others rely more on spices like cinnamon, nutmeg, or cardamom. And what you garnish your rice pudding with can vary as well.
Today, each continent, country, and town has a different version of rice pudding. The Germans call it milchreis, the Spaniards call it arroz con leche, Malaysians pulut hitam and the Greeks call it rizogalo.
In other words, make your rice pudding YOUR rice pudding! Serve it warm, cold, and with toppings that range from crunchy roast nuts to naturally sweet jams and honey. You can make it ahead of time and pull it right out of the fridge just before serving.
Rice pudding has a talent for being creamy and decadent without feeling overly rich, especially if you serve it cold. I love it year-round after so many Mediterranean feasts, but I do prefer to go easy on the starches during the main event.
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Historical Context
Rice originated in either India or China. It has always been the major grain of the civilized world and quickly replaced ancient grains such as millet, barley, and amaranth. Rice pudding is quickly served as a dessert in practically every nation.
In the Islamic world, rice pudding has religious significance. Every Islamic nation has a unique rice pudding flavored with local ingredients. Rice puddings in the Middle East can be traced back to the grain pottages made by Middle Eastern cooks. It was called sheer being and was considered to be the food of the angels.
India's love for rice pudding goes back to 6000 BCE. The first mentions of it were recorded in the epics of Mahabharata and Ramayana as sheer or kshirika in Sanskrit, which translated to a dish made with milk. According to chemist and Indian food historian K. T. Acharya, kheer or payas (as known in south India), was quite popular.
Ingredients for Moroccan Rice Pudding
This version of rice pudding is simple and elegant. The rice is soft and creamy from reducing the milk. The orange blossom water adds a light floral aroma and captivating taste. The garnish of cinnamon and almonds rounds out this dessert.
Basic Ingredients:
- 3/4 cup short-grain rice
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 1/2 cups water
- 2 1/2 cups milk
- 1/3 cup sugar
- 2 tablespoons orange blossom water
- Slivered almonds, toasted
- Ground cinnamon, to garnish
Additional Ingredients (From Paula Wolfert's Recipe):
- ⅔ cup whole blanched almonds
- 2 ¼ cups medium- or small-grain rice
- ½ cup powdered sugar, more to taste
- 2 3-inch sticks cinnamon
- ⅓ cup butter
- ½ teaspoon coarse salt
- ¾ teaspoon almond extract
- 2 quarts milk
- ⅓ cup ground pistachios (optional, for garnish)
- ⅓ cup shredded unsweetened coconut (optional, for garnish)
- ⅓ cup orange flower water (optional)
Step-by-Step Instructions
Here’s how to make this delightful dessert:
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Method 1
- Add the rice, salt, butter, and water to a pot and bring to a boil.
- Simmer open for 20 minutes until the rice is almost dry.
- Add the milk and sugar and bring to a boil.
- Simmer for 40 minutes until the rice is fully cooked and has a runny porridge consistency.
- Taste for sweetness and adjust as needed. The dessert should be mildly sweet but not overbearing.
Method 2
- Place half the almonds in a food processor. Add ½ 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 ½ 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.
Tips for the Perfect Rice Pudding
- Rice: Use starchy medium grain rice like Arborio or risotto rice-and don’t rinse it!
- Dairy: I like a combination of whole milk and half and half to keep the pudding both decadent but not overly rich, but for an extra luxurious pudding you can always swap in heavy cream.
- Vanilla extract adds a layer of sweet, cozy flavor.
Serving Suggestions
For serving: I like to top my rice pudding with a sprinkle of ground cinnamon, a drizzle of Greek honey from our shop, and a handful of crushed nuts, but you can go so many directions.
Finish each pudding with a pinch of ground cinnamon, drizzle of honey, and spoonful of crushed nuts. Enjoy!
Nutritional Information (per serving, 12 servings)
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Fat | 18 grams |
| Saturated Fat | 8 grams |
| Trans Fat | 0 grams |
| Monounsaturated Fat | 6 grams |
| Polyunsaturated Fat | 2 grams |
| Carbohydrates | 45 grams |
| Dietary Fiber | 2 grams |
| Sugars | 14 grams |
| Protein | 10 grams |
| Sodium | 152 milligrams |
This simple dessert is amazing and delicious both warm and cold. The complexity of the dish is heightened through the mixture of whole milk and almond milk and the addition of cinnamon and orange blossom water. This dish can be made several days ahead and reheated.
Moroccan Rice Pudding Recipe - CookingWithAlia - Episode 303
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