Rice Pudding

Middle Eastern by Mag's Note:

This is the Lebanese way of making rice pudding, very simple. The rosewater can be found in gourmet food places and middle eastern food stores, and online. I found it one time at a Kroger. You can substitute with any other flavor you like.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4-6

Yield: 6.0 small d ...

• 1⁄3; cup white rice
• 3 ½ cups milk
• 1 ½ cups water
• 4 tablespoons Nestle sweetened condensed milk
• 5 tablespoons sugar
• 4 tablespoons cornstarch
• 1 teaspoon vanilla
• 1 tablespoon rose water
• 1 pinch salt
• 6 teaspoons apricot marmalade , for the topping

Directions:

1. In a pan, add water, pinch of salt, then add the rice and cook for 30 minutes on low. Drain any water left if not all absorbed. In another pan, add milk, sugar, corn starch, condensed milk, vanilla, rosewater. Bring to a boil then reduce the heat to medium. Add the cooked rice and stir. You need to keep an eye on that and keep stirring until it thickens. Also you need to keep it from sticking to the bottom of the pan. When it thickens, pour into the serving bowls and let it completely cool. After that, spread the marmalade on top then refrigerate until time to serve.