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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Comfort food with an unusual twist for lovers of Turkish Delight. Looks beautiful garnished with fresh rose petals. Note regarding pudding rice: pudding rice is a type of rice sold in the United Kingdom. If you can't find it, use a short grain rice. It doesn't have to be soaked beforehand. Do not use Basmati rice, that's a form of long grain rice! Ingredients:
1 cup pudding rice or 1 cup short-grain rice |
3/4 cup superfine sugar or 3/4 cup caster sugar |
2 1/2 cups whole milk, plus |
2 -3 tablespoons extra whole milk, for mixing |
2 tablespoons cornstarch |
3 tablespoons rose water |
ground cinnamon, for sprinkling |
fresh rose petals, for garnish (not dried) (optional) |
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. Do not cover.
3. Add the milk and sugar.
4. Return to a boil and then reduce the heat and simmer. Do not cover.
5. Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
6. While stirring the rice, slowly add the cornstarch mixture.
7. Mix in the rosewater and bring to a boil. Do not cover.
8. Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
9. Cool at room temperature and then refrigerate for at least one hour.
10. Dust with cinnamon before serving and garnish with rose petals (if desired).
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