I must say that my family (of Norwegian descent) usually has rice pudding during the holidays. Risengrynsgrøt (rice pudding) during the holidays is a staple. But after my grandmother passed away, there was a break from that tradition. Several years ago, however, I found this recipe from Food & Wine for a Moroccan rice pudding that tastes great.
I cut back the sugar and don't add the flower water or almonds. I also use real Ceylon cinnamon (a milder flavor) to top it off. It isn't the same as my grandmother's, but it is good in similar ways. The double boiling process helps out, and the arborio rice gives it a richness that is much better than long grain rice.
I would like to start transitioning this to a hot/savory dish. Does anyone suggestions on how to make rice pudding as a hot/savory dish?
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