Rice pudding

Rice pudding

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
600ml milk
150ml horchata
2 tablespoons orange zest
200g short grain pudding rice
30g caster sugar
1 cinnamon stick
2 tablespoons orange flower water
sprinkle ground cinnamon

Method

  1. Heat 600ml milk, 150ml horchata and 2 tablespoons orange zest in a saucepan over low heat for 5 minutes. Add 200g short grain pudding rice, 30g caster sugar and 1 cinnamon stick, bring to the boil then lower the heat and simmer for 20 minutes, adding a little more milk if the rice has absorbed all the liquid, and stirring occasionally. Stir in 2 tablespoons orange flower water then pour into a large bowl or individual bowls and allow to cool. Serve with a sprinkle of ground cinnamon.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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