Moroccan Rice Pudding is a traditional Moroccan recipe for a classic dessert of rice cooked in milk and cream with spices that is served topped with toasted almonds. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Moroccan Rice Pudding.
Combine the almonds in a food processor with 4 tbsp very hot water. Process until finely chopped then pass through a fine-meshed sieve into a bowl. Return to the food processor with a further 4 tbsp hot water. Process once more then pass through a fine-meshed sieve into a pan.
Add 300ml water to the pan and bring the mixture to a boil. Stir in the rice, caster sugar, half the butter, the almond essence, half the milk and half the cream. Add the cinnamon stick and stir to combine.
Bring the mixture to a boil, reduce to a simmer, cover and cook for 30 minutes, adding more of the milk and cream once the mixture begins to thicken. Continue cooking the pudding, stirring frequently and adding more milk and cream as needed, until the pudding is thick and creamy.
Towards the end of the cooking time taste the rice pudding and adjust the sweetness to taste (add extra sugar if needed).
To serve, pour the rice pudding into a warmed dish (remove the cinnamon stick) and sprinkle over the toasted almonds. Dot with the remaining butter, add a generous dusting of ground cinnamon and serve immediately.
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