Bring a little magic to the table this Easter with our Moroccan Rice Pudding, transformed into a festive treat with the simple addition of mini white chocolate eggs.
As the eggs melt into the warm pudding, they create pockets of creamy sweetness that turn every spoonful into a little celebration. Bursting with warming spices, orange, sultanas, and almonds, this gluten-free dessert is pure comfort in a bowl—nostalgic, familiar, and just indulgent enough.
It’s wonderfully easy to prepare and feels like something truly special, without any of the fuss. Use dairy milk for an ultra-creamy finish, or almond milk for a delicate, nutty twist.
The perfect Easter dessert for sharing… or savouring solo.
SERVES: 6 PREP TIME: 5 min COOKING TIME: 30 min
Ingredients:
- 1 packet of From Basque with Love Moroccan Rice Pudding
- 1 litre of milk (dairy or almond milk)
- 12 mini white chocolate eggs
- 2 tbs of butter
Optional garnish: Extra mini eggs
Method:
1.Heat the butter.
In a medium saucepan, melt 2 tablespoons of butter over medium heat
2. Add the pudding mix and milk.
Stir in the contents of the Moroccan Rice Pudding packet and pour in 1 litre of milk.
3. Simmer the pudding.
Cook uncovered over medium heat for about 25 minutes, stirring occasionally, until the rice is tender and the mixture is creamy. Keep in mind the pudding will thicken as it cools.
4. Stir in the white chocolate eggs.
Remove the pan from the heat and immediately add 12 mini white chocolate eggs. Stir gently until the eggs melt and blend through the pudding and serve
Easy, festive, and delicious—this Easter dessert is a must-make.