Moroccan Rice Pud


Preparation info

  • Serves


    • Difficulty


Appears in

Simple Food

Simple Food

By Jill Dupleix

Published 2002

  • About

A creamy, plump rice pudding, scented with cinnamon and fragrant orange flower water - cooked in the pot.


  • 180 g arborio (risotto) rice
  • pinch of salt
  • 600 ml <


Combine the rice, salt, milk, water and cinnamon stick in a heavy-based saucepan and bring to the boil, stirring constantly to prevent the rice sticking.

Reduce the heat and simmer at a gentle bubble, stirring from time to time, for 15 to 20 minutes or until the rice is plump, but the texture is still slightly runny.

Remove the cinnamon stick. Add the butter, sugar and orange fl