Moroccan Rice Pudding – a delicious recipe with rice, caster sugar, cinnamon, butter, salt, almond essence. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Chop the almonds coarsely. Add to the blender with half a cup of very hot water. Blend.
2
Pour the almond mixture into a saucepan. Add the milk and 1 cup of water and bring to the boil. Sprinkle in the rice, sugar and cinnamon, then add the butter, half a teaspoon of salt, the almond essence and the rest of the milk. Bring to the boil then reduce the heat, cover and simmer for 30 minutes, adding more milk if necessary, until it becomes thick.
3
Remove the cinnamon sticks (or cassia bark) and spoon the rice pudding into individual serving bowls.
4
To decorate, sprinkle with toasted almonds and a pinch of cinnamon powder. Finally, dribble a spoon of honey over the individual bowls and serve immediately.
809
kcal
Calories
40
g
Fat
121
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 ounces blanched almonds whole, 5 ounces rice medium or small grain, 3 ounces caster sugar, 2 cinnamon sticks or cassia bark, and more.
Yes, Moroccan Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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