Orange Blossom Rice Pudding

READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup pudding rice (or similar short grain rice)
  • 34
    cup superfine sugar (caster)
  • 2 12
    cups whole milk, plus a few tablespoons extra for mixing
  • 2
    tablespoons cornstarch
  • 3
    tablespoons orange blossom water
  • ground cinnamon, for sprinkling
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DIRECTIONS

  • 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.
  • Add the milk and sugar. Return to a boil and then reduce the heat and simmer.
  • 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 orange blossom water and bring to a boil.
  • 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.
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