Maros Moroccan Pudding Recipes

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MOROCCAN PUDDING



Moroccan Pudding image

Moroccan Pudding is tapioca with a North African twist.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 11

1 large egg, separated
1/4 cup plus 1/2 teaspoon sugar
2 tablespoons instant tapioca
1 1/2 cups low-fat (1%) milk
1/2 teaspoon pure vanilla extract
1/2 tablespoon unsalted butter
4 fresh apricots, pitted and quartered
1 tablespoon milk
2 tablespoons golden raisins
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger

Steps:

  • In a small bowl, beat the egg whites with an electric mixer until foamy. Gradually add 2 tablespoons sugar, beating until soft peaks form, and reserve.
  • In a saucepan, whisk together 2 tablespoons of sugar, the tapioca, milk, vanilla, and egg yolk. Let stand 5 minutes.
  • Cook the mixture over moderate heat, stirring constantly, until it comes to a full boil. Remove the pan from the heat and immediately stir in the reserved egg white. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Cool the tapioca, its surface covered in plastic wrap, for 20 minutes.
  • In a nonstick skillet, melt the butter. Add the apricots and the remaining 1/2 teaspoon sugar and cook over moderate heat, stirring occasionally, for 2 to 3 minutes. Add the tablespoon of milk and stir to coat. Remove from the heat and stir in the raisins, cinnamon, and ginger. Divide the tapioca among 4 bowls and top with the apricot mixture.

MOROCCAN RICE PUDDING (ROZ BIL HLEEB)



Moroccan Rice Pudding (Roz Bil Hleeb) image

Make and share this Moroccan Rice Pudding (Roz Bil Hleeb) recipe from Food.com.

Provided by JackieOhNo

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

2/3 cup whole blanched almond
2 1/4 cups medium grain rice or 2 1/4 cups small-grain rice
1/2 cup powdered sugar, more to taste
2 sticks cinnamon (3 inches each)
1/3 cup butter
1/2 teaspoon coarse salt
3/4 teaspoon almond extract
2 quarts milk
1/3 cup ground pistachios (optional, for garnish)
1/3 cup shredded unsweetened coconut (optional, for garnish)
1/3 cup orange flower water (optional)

Steps:

  • 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, and bring to a boil. Sprinkle in rice and sugar, and add cinnamon sticks; then add half the butter, the salt, almond extract and 1 quart milk. Bring to a boil, then reduce heat, cover and simmer gently for 30 minutes, adding more milk if necessary.
  • Continue cooking rice, adding more milk and stirring often until thick and velvety, but loose. As milk becomes absorbed, add more. 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 remaining butter. Pour into a large serving bowl, and sprinkle with pistachios and coconut, if desired. Pass orange flower water for people to add on their own, if desired. Pudding may also be left to cool and served at room temperature.

Nutrition Facts : Calories 409.4, Fat 21.1, SaturatedFat 11.1, Cholesterol 36.3, Sodium 226, Carbohydrate 45.5, Fiber 2.7, Sugar 6, Protein 10.7

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