Moroccan rice pudding (Rozz b'lehlib)

Rice originated in either India or China. It has always been the major grain of the civilized world and quickly replaced ancient grains such as millet, barley, and amaranth.

Rice pudding is quickly served as a dessert in practically every nation. In the Islamic world, rice pudding has religious significance. Every Islamic nation has a unique rice pudding flavoured with local ingredients. Rice puddings in the Middle East can be traced back to the grain pottages made by Middle Eastern cooks. It was called sheer being and was considered to be the food of the angels. The first mentions of it, however, can be found in medical texts rather than in cookery books because it was packed with good nutrition and easy digestion.

India's love for rice pudding goes back to 6000 BCE. The first mentions of it were recorded in the epics of Mahabharata and Ramayana as sheer or kshirika in Sanskrit, which translated to a dish made with milk. According to chemist and Indian food historian K. T. Acharya, kheer or payas (as known in south India), was quite popular. The first mentions of it in Indian literature used rice, milk and sugar.

The Germans call it milchreis, the Spaniards call it arroz con leche, Malaysians pulut hitam and the Greeks call it rizogalo. Today, each continent, country, and town has a different version of rice pudding. The Chinese have a deep history with this dessert, which is called "eight treasures" according to a fable.

This version of rice pudding is simple and elegant. The rice is soft and creamy from reducing the milk. The orange blossom water adds a light floral aroma and captivating taste. The garnish of cinnamon and almonds rounds out this dessert. This is elegance and simplicity in your bowl. But don't be fooled—it is delicious and addictive.

This cookbook is so much more than a collection of recipes. It is a history of a culture and its contribution to the cuisines of the world. The author has travelled extensively to research this cookbook, which is evident in the introduction and each recipe. Filled with historical notes and tidbits of information, I can sit and read this cookbook as a novel.

For more recipes from the amazing cookbook, click here.

Ingredients:

3/4 cup short-grain rice

1/4 teaspoon salt

2 tablespoons butter

1 1/2 cups water

2 1/2 cups milk

1/3 cup sugar

2 tablespoons orange blossom water

Slivered almonds, toasted

Ground cinnamon, to garnish

Add the rice, salt, butter, and water to a pot and bring to a boil. Simmer open for 20 minutes until the rice is almost dry. 

Add the milk and sugar and bring to a boil. Simmer for 40 minutes until the rice is fully cooked and has a runny porridge consistency. Taste for sweetness and adjust as needed. The dessert should be mildly sweet but not overbearing. Cool completely. 

Add the orange blossom water and mix in—taste for a lovely mild floral flavour. 

Serve in bowls at room temperature, garnished with almonds.