Best 3 Moroccan Rice Pudding Recipes
Indulge in the delectable Moroccan rice pudding, a symphony of flavors and textures that will transport you to the vibrant streets of Marrakech. This cherished dessert, also known as "roz bil haleeb," is a harmonious blend of creamy rice, aromatic spices, and the nutty richness of toasted almonds. As you delve into this culinary masterpiece, discover three distinct recipes that cater to every palate.
For those seeking a classic rendition, embark on the journey of making traditional Moroccan rice pudding. This recipe honors the time-tested methods, using simple ingredients to create a comforting and nostalgic dessert.
For a touch of indulgence, explore the chocolate-infused Moroccan rice pudding recipe. This decadent variation combines the creaminess of rice pudding with the rich, velvety texture of melted chocolate, resulting in a dessert that is both satisfying and sophisticated.
If you desire a vegan-friendly alternative, the vegan Moroccan rice pudding recipe offers a delightful plant-based interpretation of this beloved dessert. Using creamy coconut milk and almond milk, this recipe delivers a luscious and satisfying pudding that caters to dietary restrictions without compromising on flavor.
ROSE WATER RICE PUDDING
Rose water rice pudding is a popular Middle Eastern treat. Pomegranate seeds and chopped pistachios add a simple yet elegant touch to this floral Lebanese specialty. -Michael & Mathil Chebat, Layla's Lebanese Restaurant, Lake Ridge, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine water and rice; bring to a boil over medium heat. Reduce heat; cover and simmer until water is absorbed, about 15 minutes. Add cream and sugar; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 30-40 minutes. Stir in rose water. Refrigerate until chilled, at least 2 hours. Stir in additional cream to reach desired consistency. If desired, top with pomegranate seeds and pistachios.
Nutrition Facts : Calories 281 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
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
SPICY MOROCCAN RICE
Spice up plain old chicken with a taste of the exotic
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Coat chicken with the Moroccan spice. Fry the onion in butter until soft.
- Tip in the chicken, then cook for a few mins more. Stir in the rice and apricots, then pour in the stock cube with 700ml boiling water and the chickpeas.
- Cover the pan and simmer for 10 mins until the rice is tender and has absorbed most of the liquid. Toss in the chopped flat leaf parsley and serve.
Nutrition Facts : Calories 602 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Fiber 4 grams fiber, Protein 45 grams protein, Sodium 3.29 milligram of sodium
Tips:
- For a richer flavor, use full-fat milk and heavy cream instead of low-fat or skim.
- If you don't have a vanilla bean, you can use 1 teaspoon of vanilla extract.
- To make the rice pudding ahead of time, cook it according to the recipe and then let it cool completely. Cover and refrigerate for up to 3 days, or freeze for up to 2 months.
- To serve, reheat the rice pudding gently over low heat, stirring occasionally, until warmed through.
- Garnish the rice pudding with chopped nuts, dried fruit, or a dollop of whipped cream before serving.
Conclusion:
Moroccan rice pudding is a delicious and versatile dessert that can be enjoyed on any occasion. It's easy to make, and it can be tailored to your own taste preferences. Whether you like it simple or fancy, this rice pudding is sure to please everyone at the table.
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