MOROCCAN RICE PUDDING (ROZ BIL HLEEB)
Make and share this Moroccan Rice Pudding (Roz Bil Hleeb) recipe from Food.com.
Provided by JackieOhNo
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
- Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
- Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
- Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.
Nutrition Facts : Calories 409.4, Fat 21.1, SaturatedFat 11.1, Cholesterol 36.3, Sodium 226, Carbohydrate 45.5, Fiber 2.7, Sugar 6, Protein 10.7
MOROCCAN PUDDING
Moroccan Pudding is tapioca with a North African twist.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, beat the egg whites with an electric mixer until foamy. Gradually add 2 tablespoons sugar, beating until soft peaks form, and reserve.
- In a saucepan, whisk together 2 tablespoons of sugar, the tapioca, milk, vanilla, and egg yolk. Let stand 5 minutes.
- Cook the mixture over moderate heat, stirring constantly, until it comes to a full boil. Remove the pan from the heat and immediately stir in the reserved egg white. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Cool the tapioca, its surface covered in plastic wrap, for 20 minutes.
- In a nonstick skillet, melt the butter. Add the apricots and the remaining 1/2 teaspoon sugar and cook over moderate heat, stirring occasionally, for 2 to 3 minutes. Add the tablespoon of milk and stir to coat. Remove from the heat and stir in the raisins, cinnamon, and ginger. Divide the tapioca among 4 bowls and top with the apricot mixture.
MOROCCAN RICE PUDDING
For me, a dinner party is a chance to try all those recipes that serve as bedside reading. For dessert, I dug around my cookbook collection and decided on a Moroccan rice pudding (or roz bil hleeb) from Paula Wolfert, made with almond milk and orange flower water.
Provided by Amanda Hesser
Categories easy, dessert
Time 1h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Place half the almonds in a food processor. Add 1/2 cup very hot water, and purée until liquid. Press firmly through a sieve into a large saucepan. Place pulp in sieve back in food processor with remaining almonds and 1/2 cup very hot water; liquefy again. Press through sieve into saucepan once more. Discard pulp.
- Add 2 cups water to almond milk, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
- Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. Taste for sweetness. It should be barely sweet; add more sugar if necessary.
- Continue cooking for another 15 minutes, stirring constantly to prevent rice from burning. Stir in remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 15 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 14 grams, TransFat 0 grams
More about "moroccan pudding recipes"
MOROCCAN RICE PUDDING RECIPE - EATOUT
From eatout.co.za
MUHALLABIA ~ MOROCCAN MILK PUDDING. | SIMPLY.FOOD
From simplysensationalfood.com
MOROCCAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MOROCCAN STYLE BREAD PUDDING | AMBOORA
From amboora.com
MOROCCAN RICE PUDDING RECIPE & SPICES - THE SPICE HOUSE
From thespicehouse.com
21 BEST MOROCCAN DESSERTS: TRADITIONAL TREATS TO INSPIRE YOU!
From cookingchew.com
THE BEST MAHALABIA RECIPE (MIDDLE EASTERN MILK PUDDING)
From linsfood.com
MOROCCAN ALMOND CREAM PUDDING | HUMBLE CRUMBLE
From humblecrumble.com
MOROCCAN RICE PUDDING WITH TOASTED ALMONDS RECIPE
From foodandwine.com
MOROCCAN DESSERT RECIPES - THE SPRUCE EATS
From thespruceeats.com
MOROCCAN RICE PUDDING RECIPE CARD - SANJEEV KAPOOR
From sanjeevkapoor.com
MOROCCAN RICE PUDDING - PARTIAL INGREDIENTS
From partial-ingredients.com
MOROCCAN RICE PUDDING RECIPE | MASALA TV
From masala.tv
MOROCCAN RICE PUDDING RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
10 BEST MOROCCAN DESSERTS RECIPES | YUMMLY
From yummly.co.uk
MOROCCAN DATE PUDDING RECIPE - DELICIOUS AND AUTHENTIC
From excitedfood.com
25+ TRADITIONAL MOROCCAN RECIPES | SALIMA'S KITCHEN
From salimaskitchen.com
ROSE & PISTACHIO MOROCCAN RICE PUDDING - NOT QUITE NIGELLA
From notquitenigella.com
SOUTH AFRICAN MALVA PUDDING - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
15 BEST MOROCCAN DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love