Moroccan Rice Pudding Recipe
Servings: 1
Ingredients
- 1 x 6 ounces who blanched almonds
- 5 ounce Medium or possibly small grain rice
- 3 ounce Caster sugar
- 2 x Cinnamon sticks, (or possibly cassia bark)
- 3 ounce Butter
- 1/2 tsp Salt
- 1/2 tsp Almond essence
- 3/4 pt Lowfat milk
- Â Â Toasted almonds
- 1 pch Cinnamon pwdr
- Â Â Honey
Directions
- Chop the almonds coarsely, then liquidise in the blender with half a c. of very warm water.
- Add in the lowfat milk and 1 c. of water and bring to the boil. Sprinkle in the rice, sugar and cinnamon, then add in the butter, half a tsp. of salt, the almond essence and the rest of the lowfat milk. Bring to the boil then reduce the heat, cover and simmer for 30 min, adding more lowfat milk if necessary, till it becomes thick.
- Remove the cinnamon sticks (or possibly cassia bark) and spoon the rice pudding into individual serving bowls. To decorate, sprinkle with toasted almonds and a healthy pinch of cinnamon pwdr. Finally, dribble a spoon of honey over the individual bowls and serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 483g | |
| Calories 853 | |
| Calories from Fat 640 | 75% |
| Total Fat 72.78g | 91% |
| Saturated Fat 46.02g | 184% |
| Trans Fat 0.0g | |
| Cholesterol 201mg | 67% |
| Sodium 1815mg | 76% |
| Potassium 590mg | 17% |
| Total Carbs 42.01g | 11% |
| Dietary Fiber 0.5g | 2% |
| Sugars 42.11g | 28% |
| Protein 13.27g | 21% |
