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Moroccan Rice Pudding

INGREDIENTS:1 1/5 lbs. long grain rice
10 ½ cups water
1 ½ tsp. salt
3 cinnamon sticks
4 cups heavy cream
4 cups evaporated milk
14 oz. sweetened condensed milk
3 oranges, zest only
1 ¼ cups sugar
2 cups golden raisins
1 Tbsp. bitter almond extract
2 cups cold milk, stirred in at the end DIRECTIONS:Place rice and water, salt and cinnamon sticks in heavy-bottomed saucepan. Bring to a boil over moderate heat. Immediately reduce to a low simmer. Cook uncovered for 20 minutes or until the rice is almost tender. In large measuring cup or stainless steel bowl, whisk together the cream, evaporated milk, sweetened condensed milk, orange zest and sugar. Gradually add to the simmering rice mixture, stirring frequently. Continue stirring and adding the cream mixture gradually over the course of the next hour. When rice is soft and all of the liquid has been incorporated, remove from the fire. Stir in the raisins, bitter almond and the two cups of cold milk. Serve warm with a dollop of fresh whipped cream and garnish of candied orange rind. SERVINGS:5 quarts, 28-30 servings From:Owner/proprietor Judy Henry, Judy’s on Cherry, Reading, Pa. PHOTO CREDIT:Photo Credit: JUDY’S ON CHERRY