Rose Water Rice Pudding

Recipe by Shannon Cooks
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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. 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).
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