My mom always loved rice pudding, especially if it was from this one grocery store, Jewel, which according to her, “did rice pudding right.” This recipe is made for her because not only is she far away from any Jewel grocery store, she can make a batch of this at home in no time at all. This recipe has way more flavor than any pre-made rice pudding. Adding cinnamon and orange flower water gives the pudding a more traditional Moroccan flavor. The pudding was creamy with just the right type of consistency. You can also garnish the pudding with nutmeg, cinnamon and toasted almond slivers.
- 1 cup short grain white rice, such as Arborio
- 2 cups water
- 1/2 teaspoon salt
- 3 tablespoons butter
- 3 1/2 cups milk
- 2/3 cup sugar
- 1 or 2 sticks of cinnamon
- 2 to 3 teaspoons orange flower water (optional)
- ground cinnamon or nutmeg, garnish
- Wash the rice in a large bowl filled with water, and drain.
- Put the rice in a 3-quart (liter) or larger pot. Add the water and salt, and bring to a simmer.
- Cover the rice, and gently simmer over low heat for about 15 minutes, or until the water is absorbed. Be sure to keep the heat low, or the starch from the rice can boil over.
- When the water is absorbed, add the milk, butter, sugar and cinnamon stick.
- Bring to a boil, and then simmer uncovered, stirring occasionally, over medium-low heat for 20 to 25 minutes, or until the rice is tender and fully suspended in the milk. (At this point the milk will have a cream-like consistency.)
- Discard the cinnamon stick, and add the orange flower water.
- Simmer for another 2 to 3 minutes.
- Transfer the rice to a serving casserole or individual serving bowls, and leave to set, 30 minutes or longer.
- Serve warm or chilled, with a sprinkling of cinnamon or nutmeg as a garnish.