Roz bil Hlib (الروز بالحليب)

Ingredients

Equipment Needed

• •Heavy 2 liter saucepan
• •Wooden spoon
• •Small serving bowls

Instructions

1. 1

   Start the rice

   Put the rice, water, and salt in a heavy saucepan. Bring to a gentle boil, then lower the heat and cook until most of the water is absorbed and the grains have started to open, about 12 minutes. Do not drain it; that starchy water helps the pudding thicken later.

2. 2

   Add the milk

   Pour in the milk and stir well, scraping the bottom so no rice settles and catches. Keep the heat low enough that the surface only trembles. Cook 25 to 30 minutes, stirring often, until the rice is tender all the way through and the milk has thickened into a loose cream.

   Use a heavy pot if you have one. Milk burns fast in a thin pan, and a scorched bottom will perfume the whole pudding in the wrong direction.
3. 3

   Sweeten late

   Stir in the sugar and the pounded meska horra, if using. Cook 5 to 8 minutes more, until the sugar has dissolved and the pudding coats the spoon but still flows. It will thicken as it cools, so stop before it looks stiff.

4. 4

   Perfume off heat

   Take the pan off the flame. Stir in the orange-blossom water and the butter, if using. This matters: orange-blossom water keeps its perfume when it meets warmth, not a boil, and that is how the pudding stays soft and floral instead of bitter.

5. 5

   Cool and serve

   Spoon the pudding into small bowls. Let it cool to room temperature, then chill at least 2 hours if you want it cold. Serve with a dusting of cinnamon and toasted almonds if they belong on your table.

Chef Tips

• •Choose short-grain or medium-grain rice. Long-grain rice stays separate when this dish needs to give its starch to the milk.
• •Orange-blossom water is not perfume for hiding tired milk. Buy one that smells clean and floral, and add it off the heat. With aromatics, la balance est dans les yeux, and in the nose.
• •If the pudding tightens too much in the fridge, stir in a splash of cold milk before serving. It should sit softly in the spoon, not stand like a slice.
• •Cinnamon is enough for many Moroccan tables. Almonds are welcome when you want a holiday bowl, but don't dress it until the rice and milk still taste like themselves.

Advance Preparation

• •Make the pudding up to 2 days ahead and keep it covered in the refrigerator. Add cinnamon and almonds just before serving.
• •For a softer texture after chilling, loosen each bowl with a spoonful of milk and stir gently before garnishing.

Frequently Asked Questions

Nutrition Information

1 serving (about 240g)