ROZZ BEL HLEEB
This delicious rice pudding – so popular in Turkey – is made with almond milk and flavored with orange flower water. It should be served chilled, but is also delicious served warm, and is even delicious served for breakfast on a cold winter day.
3½ cups almond milk
2 cups water
1 cup short grain white Arborio rice
2/3 cup sugar
3 tablespoons butter
2 teaspoons orange flower water
2 teaspoons vanilla extract
½ teaspoon salt
½ teaspoon cinnamon
Dash ground cinnamon for garnish
Be sure to rinse the rice in a sieve before using, until the water runs clear, as some rice is packed with a powdered starch to keep it dry. Bring the water and salt to a boil, add the rice, cover and simmer for 20 minutes until done. Add the almond milk, butter, sugar and cinnamon, and bring to a simmer again until it gets a bit frothy, but do not let it boil. Remove from the heat to cool for 20 minutes. Add the orange flower water and vanilla, place in a large serving bowl and chill completely. When ready to serve garnish with a sprinkling of cinnamon.
Butter is of water, almond milk is water of air, rice is air of fire, and sugar is of air. Cinnamon is of fire, orange flower water is water of fire, and vanilla extract is water of air. Crowley indicates in 777 that the almond “represents spirit” and “contains the seed of the new generation“.
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