Paz from The Cooking Adventures of Chef Paz is hosting this month's From My Rasoi and the theme is Rice.
Initially I'd thought of making a risotto but while flicking through the pages of a recent acquisition ("A little taste of Morocco" by Tess Mallos) I was swayed by a photo of a luscious rice pudding and I knew then I had to make it. It's a bit unusual from the rice puddings I've made in the past, this is flavoured with a combination of almond extract and orange flower water and to add a little more texture, ground almonds are incorporated into the mix. To top it off, a drizzle of warm honey and orange flower water soaked raisins.
Rice Pudding with Raisins
110g short-grain rice
4½ cups milk
55g ground almonds
2 tablespoons cornflour
¼ teaspoon almond extract
2 tablespoons orange flower water
2 tablespoons raisins
2 tablespoons honey, warmed
Steep the raisins in 2 teaspoons of orange flower water before you start cooking this dish.
Put the rice in a large non-stick saucepan with 1 cup of water and a pinch of salt. Place over medium heat and cook stirring occasionally until the water has been absorbed.
Set aside ½ cup of milk.
Stir 1 cup of milk into the rice, bring to a simmer and when the rice has absorbed the milk, add another cup. Continue to cook the rice until all the milk has been added, ensuring each addition of milk is absorbed before adding the next. This should take around 30 minutes and with the final cup the milk should barely be absorbed.
Mix the sugar with the ground almonds to break up any lumps. Stir into the rice mixture and simmer for 2-3 minutes. Mix the cornflour with the ½ cup of reserved milk and stir into the rice. When thickened, boil gently for 2 minutes. Remove from heat and stir in the almond extract, 1½ tablespoons of orange flower water. Stir the pudding occasionally to cool it a little.
Pour the pudding into a serving bowl and sprinkle with the soaked raisins and drizzle with warmed honey. Serve warm or cold.
It's a simple dish but packs a lot of flavour.
Tagged with From My Rasoi