Rice Pudding

This is a very underrated dessert and also happens to be one of my favorites. It’s not easy to find good rice pudding when you’re dining out, the best I’ve had was always at dinner parties or family events. It seems like a very involved dish but honestly is quite simple. You need just one pot and some patience. Cook low and slow and everything will come out great.

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Serves: 6

Time: 45min

Ingredients

• 0.5 cup Short Grain Rice

• 1 cup water

• 3 cups whole milk

• 0.5 cup granulated sugar

• 1 tbsp corn starch

• 1 tsp grinded mastic

• 1 tsp rose water

• 1 tsp orange blossom water

• cinnamon powder

• pistachios

• rose petals

Instructions

• Soak rice for 20 minutes in cold water. Add rice to a pot with 1 cup of water and bring to a boil then drop to simmer for 15 minutes

• Add 2.5 cups of whole milk and stir into rice on medium heat

• Mix the remaining 0.5 cup whole milk with cornstarch and pour over the rice and mix well

• Grind up the mastic with a tsp of granulated sugar then add to the rice and mix well and continue cooking and stirring for another 15 minutes until it starts to thicken and lightly boil.

• Turn the heat off, add the rose water and orange blossom water and mix well

• Pour into a large bowl and let it sit and cool for 20-30 minutes then into the fridge for another hour.

• Serve in small serving bowls and garnish with either cinnamon powder or pistachios + rose petals.