Rich and Creamy Moroccan Almond and Milk Pudding (Sutlac)

Introduction

Indulge in the irresistible richness and creaminess of Moroccan Almond and Milk Pudding, also known as Sutlac. This classic dessert, with its velvety texture and delectable nutty flavor, will tantalize your taste buds and leave you craving more. Originating from the vibrant culinary landscape of Morocco, this pudding is a testament to the country's rich culinary heritage.

Ingredients:

• 1 cup long-grain rice
• 3 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 teaspoons almond extract
• 1/4 cup slivered almonds, for garnish (optional)

Steps:

1. Prepare the Rice:
Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming gummy.

2. Combine Ingredients:
In a medium saucepan, combine the prepared rice, milk, heavy cream, sugar, cornstarch, and almond extract. Bring to a boil over medium heat.

3. Simmer and Thicken:
Once boiling, reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the pudding has thickened. Stir occasionally to prevent burning.

4. Cool and Refrigerate:
Remove from heat and let cool at room temperature for 30 minutes. Then, transfer to a serving dish or individual ramekins and refrigerate for at least 4 hours, or overnight, to allow it to set and develop its full flavor.

5. Garnish and Serve:
Before serving, sprinkle with slivered almonds for an elegant touch. Serve chilled and enjoy the creamy, nutty goodness of Moroccan Almond and Milk Pudding.

Tips:

• For a richer flavor, use full-fat milk and heavy cream.
• If you don't have almond extract, you can substitute vanilla extract.
• To make the pudding ahead of time, prepare it up to 3 days in advance. Store covered in the refrigerator.
• Serve the pudding with fruit compote, such as cherry or raspberry, for an extra burst of sweetness and freshness.

FAQ:

Q: Can I use other types of rice?
A: Yes, you can use short-grain or medium-grain rice, but adjust the cooking time accordingly.

Q: Why do I need to cover the pudding while simmering?
A: Covering the pudding helps steam the rice, creating a more even cook and preventing the milk from evaporating too quickly.

Q: Can I bake the pudding instead of refrigerating it?
A: Yes, you can bake the pudding in a preheated 350°F (175°C) oven for 30-35 minutes, or until set.

Q: What other nuts can I use to garnish the pudding?
A: You can use chopped pistachios, walnuts, or even a mixture of nuts for a more varied flavor profile.