Desserts
Rice Pudding
Rice pudding is a delicious, light Arabic dessert — perfect in summer since it’s served cold. Try this easy method for a treat loved by both kids and adults.
Rice pudding — a delicious, light dessert, especially in summer because it is served cold. Although it is an Arabic sweet, it’s light and suitable for both children and adults.
Ingredients
Start here, then move straight into the method.
- 6 cups milk
- 1 cup sugar
- 6 tablespoons cornstarch
- 1 cup Egyptian rice
- 1 teaspoon orange blossom water
- 1 teaspoon rose water
- a pinch of mastic
- Crushed pistachios for garnish, or as desired
Method
Follow the cooking sequence without leaving the page.
- Rinse the rice well, then place it in a pot with 1½ cups of water. When the water boils, cover the pot and simmer on low heat until the rice is cooked.
- Set the rice aside. Put the milk in a saucepan over low heat with 1 cup of sugar and stir every minute to prevent the milk from sticking to the bottom of the pan.
- Dissolve the cornstarch in 1/4 cup of water. When the milk is hot, add the cooked rice and stir, then add the dissolved cornstarch and stir constantly until the pudding thickens.
- Turn off the heat, then add 1 teaspoon orange blossom water, 1 teaspoon rose water, and the pinch of mastic, and stir.
- Spoon the rice pudding into serving glasses.
- Garnish with crushed pistachios or as desired.
- Let the rice pudding cool completely before serving; it can be served chilled from the refrigerator.
- For a custard recipe try Custard with strawberries and chocolate
- To make muhallabia Terez’s way, see Easy milk muhallabia
Recipe tags
DessertsInternationalVegetarianGluten freeEgg free
Notes and serving ideas
- Custard with strawberries and chocolate
- Easy milk muhallabia
