Teresa's Recipes
Moroccan Spiced Rice Pudding
Indulge in the exotic flavors of the Middle East with this luscious Moroccan Spiced Rice Pudding. Sweet Basmati rice, simmered in creamy milk with a symphony of aromatic spices, is studded with chewy raisins and crunchy slivered almonds for a delightful textural contrast. A whisper of rose water adds a floral note, while a drizzle of honey lends a touch of indulgence. Whether served warm or chilled, this comforting dessert will transport you straight to a bustling Moroccan Souk.
Ingredients
- 2 tablespoons, or to taste Honey
- 1/2 teaspoon Rose water
- 1/4 cup Slivered almonds
- 1/4 cup Raisins
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cardamom
- 1/2 teaspoon, plus extra for garnish Ground cinnamon
- 1/2 cup Sugar
- 4 cups Milk
- 1/2 cup, rinsed Basmati rice
Dietary Notes
- Servings: 6
- Dish Type: Dessert
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Calories: 270
- Fat: 5g
- Carbs: 50g
- Protein: 8g
- Sodium: 100mg
- Sugar: 25g
Instructions
- Place the rinsed Basmati rice, milk, sugar, cinnamon, cardamom, and nutmeg into a large saucepan over medium heat.
- Stirring occasionally, bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and allow the mixture to simmer for 30-35 minutes. During this time, the rice should fully cook and the mixture will begin to thicken into a creamy consistency.
- Stir in the raisins, slivered almonds, and rose water, allowing the mixture to cook for an additional 5 minutes.
- Remove the saucepan from the heat and allow the rice pudding to cool for a few minutes.
- Serve the pudding warm, or place it in the refrigerator to chill. Before serving, drizzle each portion with honey and sprinkle with a dusting of cinnamon.
Tips
- For a vegan alternative, replace milk with a plant-based milk like almond or coconut milk, and replace honey with agave nectar or maple syrup.
- Experiment with other dry fruits, like dried apricots or figs, for a different flavor twist.