Moroccan Rice Pudding with Toasted Almonds

1. 1

   In a fine-mesh sieve, rinse the rice under cold water until the water runs clear.

2. 2

   Transfer the rice to a medium saucepan.

3. 3

   Add the water and salt and bring to a boil.

4. 4

   Add 2 tablespoons of the butter, cover and cook over low heat until the water is almost completely absorbed, about 15 minutes.

5. 5

   Stir in the milk and sugar and bring to a boil over moderate heat.

6. 6

   Cook, stirring occasionally, until the rice is tender, about 7 minutes.

7. 7

   Stir in the orange-flower water and simmer for 1 minute.

8. 8

   Transfer the rice pudding to a bowl and let cool; the pudding will firm up.

9. 9

   Meanwhile, in a small skillet, melt the remaining 1 teaspoon of butter.

10. 10

    Add the almonds and cook over moderately high heat, stirring, until golden, about 6 minutes.

11. 11

    Transfer the almonds to a plate to cool.

12. 12

    Sprinkle the almonds over the pudding and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.