Rice Pudding with Banana and Nuts

Ingredients

• 4 cups liquid milk, or 10 tablespoons powdered milk dissolved in 1 liter of water (4 cups)
• 1 tablespoon cornstarch
• 3/4 cup sugar, or 1 cup depending on preference
• 1 cup Egyptian short-grain rice, soaked for 20 minutes in warm water
• 1/2 teaspoon mastic, ground with a pinch of sugar
• 1/2 teaspoon vanilla
• 1 tablespoon orange blossom water
• 1 tablespoon rose water
• For the topping:
• Bananas
• Nuts, soaked and drained
• Raisins, soaked and drained
• Note:
• Also from Amir, try Easy Qatayef Dough
• To make lemon tart, click on Lemon Tart

Method

1. Rinse the Egyptian rice that was soaked for 20 minutes, drain it, then place it in a pot on the stove with 1 cup water and bring it to a boil until the water reaches the level of the rice.
   Timers: 20 min
2. Reduce the heat and cover the pot for 10 minutes to cook the rice and get fluffy rice.
   Timers: 10 min
3. Mix the milk, cornstarch, and sugar cold, then put them in a pot over medium heat, stirring until boiling.
4. Reduce the heat, add the rice, and continue stirring.
5. Add the ground mastic, vanilla, rose water and orange blossom water, and continue stirring for 20 minutes or until the mixture thickens well.
   Timers: 20 min
6. Pour the rice pudding into glasses.
7. When they cool to room temperature, garnish with sliced bananas, nuts, and raisins.
8. Serve the dessert at room temperature or chilled from the fridge.
9. Amir Yusuf
10. Also from Amir, try the easy qatayef dough
11. To make the lemon tart click here: Lemon tart
12. For more Arabic sweets, here is Da'ooqiyah dessert
13. Add the banana just before serving, because it turns dark quickly.