Orange Blossom Rice Pudding |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Orange Blossom Water, also known as orange flower water or orange water, is a perfumy distillation of bitter-orange blossoms. It is often used in Moroccan and Middle Eastern cuisine as a flavoring in baked goods, sweet and savory dishes and a variety of drinks. Ingredients:
1 cup pudding rice (or similar short grain rice) |
3/4 cup superfine sugar (caster) |
2 1/2 cups whole milk, plus a few tablespoons extra for mixing |
2 tablespoons cornstarch |
3 tablespoons orange blossom water |
ground cinnamon, for sprinkling |
Directions:
1. 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.
2. Bring to a boil and cook until rice is tender.
3. Add the milk and sugar. Return to a boil and then reduce the heat and simmer.
4. Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
5. While stirring the rice, slowly add the cornstarch mixture.
6. Mix in the orange blossom water and bring to a boil.
7. Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
8. Cool at room temperature and then refrigerate for at least one hour.
9. Dust with cinnamon before serving.
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