Rice pudding briouat

Rice pudding briouat

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
300ml milk
100g caster sugar
150g cooked short grain pudding rice
2 tablespoons orange flower water
1 tablespoon orange zest
1 teaspoon ground cinnamon
4 sheets warkha pastry
or 8 sheets filo pastry
olive oil

Method

  1. Heat 300ml milk and 100g caster sugar over a low heat in a saucepan for 3–5 minutes, stirring to dissolve the sugar. Add 150g cooked short grain pudding rice, stir well and cook for 2 minutes, then transfer to a bowl. Stir in 2 tablespoons orange flower water, 1 tablespoon orange zest and 1 teaspoon ground cinnamon and leave to cool.
  2. Take 4 sheets warkha pastry or 8 sheets filo pastry and cut sixteen 12cm circles. Place 1 tablespoon of filling on half of the circle, and brush the edge with a little olive oil. Fold the pastry half over to form a crescent shape, pressing down to seal. Repeat the process with remaining ingredients to make all the briouats.
  3. Heat enough olive oil to come a third up the sides of a large frying pan over medium heat. When hot, carefully lower 2–3 briouats into the oil and fry, turning on all sides, until the pastry is golden brown, about 3–5 minutes. Repeat with the remaining briouats and serve immediately sprinkled with ground cinnamon.

Note

  • If using filo pastry, cut into 32 circles and use 2 stacked circles of filo for each briouat, brushing with a little melted butter or olive oil between layers.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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