Rice pudding ou Riz au Lait Moroccan Style

Some friends asked me to post few things in english because they do not speak french. For those who need a translation to french, please let me know.. I’ll be happy to do it..
My husband calls this Rice pudding and he raves about it.
In Morocco, we just call it Rice with milk we serve it either like this or runny like a soup during cold weather (means more milk). Whatever it is..it never lasts..very comforting and few spoons go a long way.
I have some yummy ingredients in this recipe: vanilla beans, cinnamon, Orange Blossom water (you might replace by Rose water to give it a middle-eastern flavor).

Ingredients (approximative measures):
Preparation: 5 min, cooking: 20 to 25 on medium/ low heat.

Serves 2 persons (my husband takes the 2 servings and I just taste it)

– 1 cup of rice type Arborio or any starchy rice
– 1 tbsp of sugar vanilla (I keep vanilla pods in sugar and use it for recipes)
– 1 cup of water
– 1/4 tsp of salt
– 1/2 or 2 cups of milk (any)
– 2 tbsp of cream (optional)
– 1 tbsp of milk powder (optional)
– 2 tbsp of orange blossom
– 1 tsp of orange zest
– 1 tbsp of cinnamon.
– crushed dry nuts (optional)

I cook the rice in water and salt for 5 mins.
I add the milk and let it cook for 15 min. Keep stirring from time to time.

I add the sugar, milk powder and the zest at this stage.

2 min before i feel that my rice is al dente and almost ready (spoon a couple of grains and test), I add the orange blossom, the cream and sprinkle the cinnamon. Keep stirring.

The preparation should have a sticky and goewy texture by now.. If you want it more “liquid”, you just add more cream or more milk..
Sprinkle crushed nuts on the top at the time of serving.. I oddly added a spoon of homemade strawberry marmelade on the top before serving.

Eat it cold or warm, depending on the weather :).

Oh, do you see these black spots in the pudding.. well I just had dry raisins and I love the sweetness of these little things.

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