Rice pudding... an easy and delicious homemade recipe

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)

Rinse the rice and drain it, then put it with the milk in a pot over medium heat.
Stir the milk and rice from time to time, before and after it reaches a boil.
When the rice grains are well cooked, add the sugar and let the mixture simmer until the sugar has completely dissolved and the rice becomes very soft.
Separately, dissolve the cornstarch in a little water and add it to the mixture while stirring to prevent lumps.
When the mixture thickens slightly, add the orange blossom water and the mastic (if using), stir, then remove the rice pudding from the heat.
Pour the dessert into serving glasses and wait for it to cool completely before serving.
You can also chill the rice pudding in the refrigerator before serving.

Note: You can omit the cornstarch and let the milk boil longer so the mixture thickens naturally.

How to make rice pudding from a friend and chef on Shou Tabkhin Today:

Click Israa's name to visit her page and discover more of her delicious recipes

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How to Make Rice Pudding

Prep checklist