You will find rice pudding throughout the Middle East and north Africa, but the Moroccan version is a lot more runny than others. Many westerners find it hard to get used to fragnant flavourings but the orange flower water imparts a delicate and sensuous taste to an otherwise plain pudding.
Ingredients: 150 g white short-grain rice
scant 1/4 teaspoon sea salt
30 g unsalted butter
600 ml milk
75 g icing sugar
2 tablespoons orange flower water
55 g blanched almonds sauteed in a little butter until golden
Directions: Rinse the rice under cold water, then put it in a saucepan. Add 350 ml water and salt. Bring to the boil, then add the butter. Reduce the heat to low, cover and simmer, stirring regularly, for 15 minutes, or until the water is completely absorbed.
Add the milk and sugar and increase the heat to high. Bring back to the boil, then reduce the heat to medium and boil, uncovered, for 5 minutes or until the mixture has the consistency of runny porridge. Stir the rice regularly so it doesn't stick. If you prefer a thicker texture, boil for a few minutes longer, but remember that the pudding will continue to thicken as it cools.
Add the orange flower water and let the mixture bubble for a few more monutes. Pour into a shallow serving bowl, cover with a clean cloth and leave to cool. Just before serving scatter the sauteed almonds all over the rice. Serve at room temperature or slightly chilled.