MOROCCAN RICE PUDDING
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
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 PUDDING
Moroccan Pudding is tapioca with a North African twist.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, beat the egg whites with an electric mixer until foamy. Gradually add 2 tablespoons sugar, beating until soft peaks form, and reserve.
- In a saucepan, whisk together 2 tablespoons of sugar, the tapioca, milk, vanilla, and egg yolk. Let stand 5 minutes.
- Cook the mixture over moderate heat, stirring constantly, until it comes to a full boil. Remove the pan from the heat and immediately stir in the reserved egg white. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Cool the tapioca, its surface covered in plastic wrap, for 20 minutes.
- In a nonstick skillet, melt the butter. Add the apricots and the remaining 1/2 teaspoon sugar and cook over moderate heat, stirring occasionally, for 2 to 3 minutes. Add the tablespoon of milk and stir to coat. Remove from the heat and stir in the raisins, cinnamon, and ginger. Divide the tapioca among 4 bowls and top with the apricot mixture.
ROSE WATER RICE PUDDING
Rose water rice pudding is a popular Middle Eastern treat. Pomegranate seeds and chopped pistachios add a simple yet elegant touch to this floral Lebanese specialty. -Michael & Mathil Chebat, Layla's Lebanese Restaurant, Lake Ridge, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine water and rice; bring to a boil over medium heat. Reduce heat; cover and simmer until water is absorbed, about 15 minutes. Add cream and sugar; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 30-40 minutes. Stir in rose water. Refrigerate until chilled, at least 2 hours. Stir in additional cream to reach desired consistency. If desired, top with pomegranate seeds and pistachios.
Nutrition Facts : Calories 281 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
ARROZ CON LECHE (MEXICAN RICE PUDDING)
Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.
Provided by rorozco
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
- Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
- Serve warm or cold. Sprinkle each portion with ground cinnamon.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g
MOROCCAN RICE PUDDING (ROZ BIL HLEEB)
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
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
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