rice briouats

Ingredients for 60 rice briouats:

* 250 g (9 oz) of polished rice * 1/2 litre (1 p1) of milk * 100 g (4 oz) of butter

* 1/2 teaspoonful of salt * 4 heaped soupspoon fuls of caster sugar

* 1 1/2 glasses of water * 2 soupspoon fuls of orange..flower water

* 1 ouarka pastiy layer 15 x 20 cm (6” x 8”) for each envelope * 75 gr (3 oz) of almonds

Preparation:

Bring the water and milk to the boil. Wash the rice carefully and pour into the boiling liquid. Add butter and salt and leave to cook for 15 minutes, stirring all the time. Add the sugar and the orange-flower water and leave to cook a further 5 to 10 minutes, stirring all the time. Remove from the heat before the rice is completely cooked.

Leave to get cold, stirring from time to time. Skin, fry and pound the almonds to a coarse powder. Mix with the rice.Fold the briouats when the rice is cold, following the directions given at the beginning of the chapter. Fry until golden brown on both sides in boiling oil, then drain and serve with icing sugar and cinnamon.