Total Time
45mins
Prep 5 mins
Cook 40 mins

This is absolutely yummy. You must try it. This recipe goes way back. I have changed one ingredient and thats the vanilla essence. Lebanese tradition requires you to add rosewater instead. Give it a go and see which you prefer.

Directions

  1. Bring milk to the boil and add rice to cook stirring constantly to prevent sticking.
  2. Half way through cooking of rice, add sugar and vanilla essence.
  3. Stir and finish off the cooking of rice.
  4. Keep an eye so the rice is not over cooked.
  5. Nothing worse than gluggy rice.
  6. When finished allow to cool down for about 30 minutes before serving into dishes.
  7. Once at room temperature sprinkle cinnamon on top for decoration and taste, then cover and place in fridge overnight.
  8. Serve Chilled.
Most Helpful

i dont understand how you can get 12-15 servings when i got 6 small servings... vanilla essence idea was really good.

ilktac December 31, 2004