Moroccan Rice Pud


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 milk
  • 150 ml water
  • 1 cinnamon stick
  • 1 tsp butter
  • 3 tbsp caster sugar
  • 2 tbsp orange flower water, or rosewater
  • 1 tsp ground cinnamon or nutmeg for dusting


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 flower water, and stir until dissolved.

Spoon the rice into warmed pudding bowls and serve warm or at room temperature, dusted with cinnamon.