Moroccan rice pudding

This moreish, comforting dessert is spiced with cinnamon and flavoured with orange zest; it's a winner for winter. The recipe is part of Jenny Morris Cooks Morocco, the Giggling Gourmet’s Food Network show.

Serves: 4-6 people


¾ cup uncooked rice
3 cups milk
2 cups ideal milk
1 vanilla pod or 5 ml vanilla extract
1 stick cinnamon
½ cup sugar
1 cup pouring cream
10 ml (mixed to a paste with a little cold water) corn flour
2 beaten egg yolks
1-2 tablespoons honey
zest of 1 large ripe orange
2 teaspoons orange blossom water


Place the rice in a large saucepan with the milk and vanilla pod and cinnamon stick, bring to the boil and cook for about 20 minutes, until the rice is tender. When the rice is soft, reduce to a medium heat and add the cream and sugar and mix well. Add the corn flour and stir until the mixture thickens. Gradually add a little of the rice to the egg yolks and stir well. Pour the egg yolk mixture into the rice and continue to cook over a moderate heat until creamy, stirring all the time, stir in the honey, orange zest and orange blossom water. Remove from the stove. Spoon a few honey almonds over the plated rice pudding.

Extract from Jenny Morris Cooks Morocco, broadcast every day at 3:30 pm and 8:10pm on Food Network, DStv channel 185.

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