Briwat bil Arroz are a beloved Moroccan dessert — golden, crisp pastry triangles filled with a rich, pudding-style rice mixture infused with cinnamon and orange blossom water. Traditionally wrapped in delicate warqa or filo dough, these sweet briwats are deep-fried until perfectly crispy, offering a beautiful contrast between the flaky exterior and the creamy, spiced interior.
Often served during Eid, weddings, and festive gatherings, these rice-filled pastries bring warmth and nostalgia to the table. The filling combines short-grain rice, milk, sugar, and butter to create a thick, comforting base, elevated with floral aromatics and a sprinkle of toasted almonds.
This version of briwat highlights the comforting richness of North African rice pudding while showcasing the Moroccan tradition of blending sweet and floral flavors in celebratory sweets. Serve warm with a dusting of cinnamon and a side of fresh mint tea for a delightful end to any special meal.
⦁ 2 cups (500 ml) water
⦁ 2 cups (500 ml) low-fat milk
⦁ Pinch of salt
⦁ 1 tbsp sugar
⦁ ¾ cup (150 g) short-grain (pudding) rice, rinsed
⦁ ½ cup (100 g) butter
⦁ 1 tbsp orange flower water
⦁ 2 tsp ground cinnamon
⦁ 6 sheets warqa or filo pastry
⦁ Oil for deep frying
⦁ ¾ cup (100 g) almonds, fried and roughly chopped
1. In a saucepan, bring water and milk to a boil (approx. 90–95°C / 195–205°F). Add rice, salt, and sugar.
2. Cook uncovered for 10 minutes, then stir in butter and continue cooking until tender.
3. Remove from heat and let cool. Stir in orange flower water and half the cinnamon.
4. Cut pastry into 4 strips per sheet.
5. Place 1 tsp of cooled rice filling at one end and fold into triangles as with samosas.
6. Seal the edge and fry in hot oil (175°C / 350°F) for 5 minutes or until golden.
7. Drain and sprinkle with remaining cinnamon and chopped almonds.
🛒 Choosing Ingredients
✔ Short-Grain Rice – Use pudding rice or Arborio for a creamy, tender filling
✔ Orange Flower Water – Adds floral depth; don’t substitute with rose water, as the flavor is stronger
✔ Butter – Gives richness to the rice; add near the end for a silky finish
✔ Warqa vs. Filo – Warqa gives a more authentic, crisp result, but filo works well if kept moist
✔ Cinnamon & Almonds – Use freshly ground cinnamon and toasted almonds for best aroma and crunch
👩🍳 Preparation Tips
✔ Cook Rice Gently – Simmer rice on medium-low (approx. 90–95°C / 195–205°F) to avoid sticking
✔ Cool Filling First – Let the rice pudding cool before wrapping to prevent soggy pastry
✔ Don’t Overfill – Use just 1 tsp of filling to avoid bursting during frying
✔ Triangle Folding – Fold like samosas: corner to corner, keeping edges tight to seal
🔥 Frying Techniques & Temperatures
✔ Oil Temp: 175°C / 350°F – Ideal for golden, crisp pastry without absorbing excess oil
✔ Shallow vs. Deep Frying – Deep fry for even cooking; turn gently once for even browning
✔ Drain Well – Place on paper towels immediately to remove excess oil
🍬 Finishing & Serving
✔ Serve Warm – Briwats are best enjoyed hot with a sprinkle of cinnamon and chopped almonds
✔ Presentation Tip – Serve on a brass tray or ceramic plate with fresh mint tea for a festive touch
✔ Optional Drizzle – Add a touch of honey or powdered sugar for added sweetness
✔ Freezing Tip – Freeze assembled (uncooked) briwats; fry from frozen, adding 1 extra minute