How to Make Rice Pudding

Ingredients

• 8 cups milk (liquid)
• or
• 3 cups water for each cup of powdered milk
• 1/2 cup Egyptian rice
• 1 cup sugar, or more to taste
• 1 teaspoon vanilla
• Mastic (optional)
• A splash of orange blossom water
• 2 tablespoons cornstarch (optional)
• For more milk-based desserts, see Easy Milk Muhallebi

Method

1. Wash the rice and drain it, then place it with the milk in a pot over the heat.
2. Stir the milk and rice from time to time before and after boiling.
3. When the rice grains are well cooked, add the sugar and let the mixture simmer until the sugar fully dissolves and the rice becomes very soft.
4. Separately, dissolve the starch in a little water and add it to the mixture while stirring so the starch does not lump.
5. When the mixture thickens slightly, add orange blossom water and mastic, stir, then remove the rice pudding from the heat.
6. Pour the dessert into cups and wait for it to cool well before serving.
7. You can also refrigerate the rice pudding before serving.
8. Note: You can skip the starch and let the milk simmer longer until the mixture becomes thick.
9. For more milk-based desserts, here is an easy milk muhallabia (milk pudding).