Rice pudding is something that transports you immediately to a quieter place. A well-known one. It is a simple comfort food that people in Moroccan households can always rely on, after a fasting period during Ramadan, or simply to warm up their hearts by the fire on a cold evening. Soft, creamy, slightly sweet, covered with golden almonds, which crack slightly with every bite of your fork – this is not a dessert about something luxurious, this is a dessert about love.
On a Few Background: Not Just Dessert
The Moroccan rice pudding is not a pretentious dish. It will not get an award for being fashionable. Yet it will make you recall your grandmother, as her hands used to stir the pot, or your mother, who used to lure you and others to the table using her soft voice. It usually does not have a written recipe, but just by watching, trying and feeling it and cooking
It has other names in Morocco as a whole, and various small contractions are introduced according to the family. One will make it with orange blossom water, another will omit that and add cinnamon or raisins. It can happen, no wrong – it is merely home cooking which does what it does well
Ingredients
- A half-cup of short-grain white rice (or basmati, provided that there is such in your pantry)
- 4 cups full-fat milk (almond milk or oat milk to make a dairy-free version)
- 1/2 cup ordinary white sugar (and/or jaggery, or coconut sugar)
- A pinch of salt
- 1 tsp orange blossom water (or use 1 /2 tsp of vanilla extract)
- 1/4 tsp cinnamon powder (optional, but delicious)
- 1/4 cup of sliced or chopped almonds
- To make it rich, 1 tbsp butter can be added (optional)
When to Prepare Rice Pudding
You don’t need a celebration. But if you’re looking for the perfect moments —
- After Iftar during Ramadan
- A rainy afternoon when you’re stuck at home
- When the kids ask for “something sweet”, but you’re out of cookies
- Or just when you need a bit of comfort without turning on the oven
Instructions
Step 1: After the additional starch is removed by rinsing it through, two or three times in cold water. You do not want it gluey, but creamy
Step 2: Pour milk, rice and salt into a heavy pot. The heat should be in low-med. Don’t rush. Soft boil it
Step 3: Simmer it down, then turn the heat down, and continue to mix, but not continuously; however, it will be so that it does not stick, but does not burn on the bottom. Simmer it, 25 30 min
Step 4: After the rice becomes soft and the milk thickens, mix sugar and butter into it. It must appear shiny and smooth altogether. Continue cooking it for 5 more minutes
Step 5: Now add in your orange blossom water or vanilla. Stir just enough to mix, then switch off the flame
Step 6: Toast your almonds in a dry pan until they go golden and smell like a bakery. Continue throwing them away, they are burning fast
Step 7: Put pudding into bowls with a spoon. Garnish with almonds that are toasted almonds. When you pour it, keep it warm to feel cosy, or you can place it in the refrigerator to get it cool enough
Serving Tips
- Pour a drizzle of honey on top to be extra sweet
- Serve with a glass of hot mint tea — it balances the creamy texture beautifully
- Sprinkle cinnamon just before serving, not during cooking, for a brighter flavour
- If you’re serving to guests, place them in small clay bowls for that Moroccan charm
Preacautions
- Don’t let it boil too fast — you’ll scorch the milk
- Don’t leave it unattended — it catches at the bottom easily
- Avoid overcooking — once the rice is soft and creamy, turn it off
- Always taste before adding more sugar or aroma
More About Rice Pudding with Toasted Almonds
This recipe of Moroccan rice pudding is not created to startle an audience on social media. It is made to be sat down with the family, quietly shared, perhaps a bit of laughing or some light storytelling. It is such because it does not have to be perfect, but be done with care.
