Ingredients:
For the rice pudding:
- 100g Arborio rice (medium-grain rice)
- 500ml milk
- 120ml cream
- 20g brown sugar
- 2 tablespoons amlou (the Moroccan almond, argan oil, and honey spread)
- Tip: If you don’t have amlou (although it’s highly recommended!), you can substitute with a tablespoon of almond butter and a teaspoon of honey.
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla paste
- 1 teaspoon almond extract
- A pinch of salt
For the topping (caramelized pears):
- ½ pear, sliced into thin lamelles
- A knob of butter
- 2 tablespoons brown sugar
- Zest and juice of half an orange
Instructions:
1. Soak the Rice:
Rinse the Arborio rice under cold water until the water runs clear. Place it in a bowl, cover with cold water, and soak for 15 minutes.
2. Toast the Almonds:
While the rice is soaking, toast the flaked almonds in a dry pan over medium heat. Stir occasionally, and watch closely — they’ll turn golden and release a warm, nutty aroma in about 3 – 4 minutes. Remove from the pan and set aside.
3. Make the Caramelized Pears:
- Thinly slice the pear lengthwise.
- In the same pan, pour in the orange juice and add the brown sugar. Let it cook over medium-high heat, stirring occasionally, until the liquid thickens and turns a light amber caramel color.
- Gently add the pear slices and cook for around 3 minutes, until soft, translucent, and coated in caramel.
- Stir in the butter and orange zest. Let it cook for another 2 minutes. Remove from heat and set aside.
4. Cook the Rice Pudding (Start):
In a medium-large, heavy-bottomed pot, combine the milk, cream, drained rice, cinnamon, brown sugar, vanilla paste, almond extract, and a pinch of salt.
Place the pot over low to medium heat and bring to a gentle simmer — without fully covering the pot. From this point on, cook with no lid and stir frequently to avoid sticking.
5. Thicken the Pudding and Add Amlou:
Once simmering, continue to cook uncovered, stirring constantly for 15–20 minutes until the rice is tender and the pudding is thick, creamy, and falls slowly from the spoon.
At this stage and with the heat off, stir in the amlou, allowing it to melt into the pudding and add a rich, nutty depth.
6. Assemble and Serve:
Spoon the warm rice pudding into bowls. Top with caramelized pear slices and a generous sprinkle of toasted almonds.
Add a little extra orange zest on top if you’d like for a bright finish.
Serve warm, and savor every comforting bite.
Bon appétit!