Moroccan Rice Pudding (Roz Bil Hleeb)



⅔ cup whole blanched almond or 2 cup almond milk

2 ¼  cups white quinoa

½ cup maple syrup  

2 sticks cinnamon (3 inches each)

⅓ cup EV coconut oil

3/4 teaspoon almond extract

1-½L full cream milk

⅓ cup ground pistachios (for garnish)

⅓ cup shredded unsweetened coconut (for garnish)

¼ cup orange flower water






Bring almond milk to a boil in a large saucepan. Sprinkle in quinoa and maple syrup. Add cinnamon sticks; then add the EV coconut oil, almond extract and milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.


Continue cooking quinoa, adding more milk and stirring often until thick and velvety, but loose. 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 orange water.  Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired.

Note: To make your own almond milk, 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.