Recipe by: Veena Poojari

Source: Veena Poojari

Serves: 7 – 8 (small bowls)

rice pudding


  • 200 g short grain rice, (70-80%) cooked
  • 1 tsp salt
  • 600 ml full fat milk
  • 75-100 g sugar (to taste)
  • 1 Tbsp butter for added flavour (optional)
  • 1 tsp orange blossom water (can be found in speciality stores like Culina, Dempsey Hill)

orange blossom water


  • 10-12 pieces of almonds, toasted
  • Orange zest


  • Cook rice with salt until 70-80% done.
  • Add milk, sugar and butter.
  • Cook until thick (a porridge like consistency).
  • Stir in orange blossom water.
  • Put into little serving bowls, and garnish with toasted almonds and orange zest.

Download PDF here: Veena Poojari Moroccan Rice Pudding with Orange Blossom