Prep 20 mins
Cook 30 mins
Comfort food with an unusual twist for lovers of Turkish Delight. Looks beautiful garnished with fresh rose petals. Note regarding pudding rice: pudding rice is a type of rice sold in the United Kingdom. If you can't find it, use a short grain rice. It doesn't have to be soaked beforehand. Do not use Basmati rice, that's a form of long grain rice!
- 1 cup pudding rice or 1 cup short-grain rice
- 3⁄4 cup superfine sugar or 3⁄4 cup caster sugar
- 2 1⁄2 cups whole milk, plus
- 2 -3 tablespoons extra whole milk, for mixing
- 2 tablespoons cornstarch
- 3 tablespoons rose water
- ground cinnamon, for sprinkling
- fresh rose petals, for garnish (not dried) (optional)
- Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
- Bring to a boil and cook until rice is tender. Do not cover.
- Add the milk and sugar.
- Return to a boil and then reduce the heat and simmer. Do not cover.
- Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
- While stirring the rice, slowly add the cornstarch mixture.
- Mix in the rosewater and bring to a boil. Do not cover.
- Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
- Cool at room temperature and then refrigerate for at least one hour.
- Dust with cinnamon before serving and garnish with rose petals (if desired).
I made this for a Middle Eastern themed dinner party and this was a big hit. I made it pretty much as listed, except that I made my own caster sugar in my coffee grinder. I wasn't sure what pudding rice was either, but I used an Egyptian short grain rice that I bought at a local international grocery, and while any rice will work, a short grain firm rice will definitely give you a more classic texture.
Unsure what "pudding rice" is, but any cooked rice will work. I used Thai long grain sweet rice that I first cooked in my rice cooker instead of steps 1 & 2, and it came out just fine. Also, other substitutions seem reasonable; if you have access to it, you can use sweet rice flour (commonly found at Japanese markets) as a thickener; and if you have regular white sugar, you should be ok with the recipe. The rose water is a nice touch, and makes for a distinctive pudding, thanks!
The taste is OK but it is the wording of the recipe I mainly have issues with. Like the others I don't know what pudding rice is and since I have made rice pudding with Indian white basmati rice many times that is what I used although it is not a short grain (I would have used short grain if I had some on hand). You must soak basmati though. The cooking time is not even mentioned at any point, neither is covering the pot which I ended up having to do and add more water because too much of it had boiled off. But seeing as this is a Persian recipe I think it is meant to be uncovered but with additional water. I used regular white sugar as we are corn free and I don't think it would make much of a difference. I used 1 can Carnation evaporated milk and the rest water as that is what I had on hand. Like another reviewer I used sweet rice flour that acts as a starch, to be corn free, Iranian rose water, & both garnishes but dried Damascus rose petals looked pretty but were to *dry*. I have had better so I will not make this encore. Made for Visiting Iran(Persia) in June 2012!