Recipe
Rice Pudding with Orange Blossom
بالوظة برتقال
Set with rice rather than with eggs, and scented off the heat so the orange blossom survives the pot. Served cold, under ground pistachio and cinnamon.
- 45 minutes
- Serves 6
Ingredients
- 150 g short-grain rice
- 250 ml water
- 1 litre whole milk
- 120 g caster sugar
- 1 tbsp cornflour, slaked in a little cold milk
- 2 tbsp Jannat orange blossom water
- 1 tsp Jannat rose water
- Ground pistachios and ground cinnamon, to finish
Method
Rinse the rice until the water runs clear, then simmer it in the 250 ml of water over a low heat for about ten minutes, until the water has gone and the grains are swollen but not yet soft.
Add the milk and bring it to a bare simmer. Cook for twenty-five minutes, stirring often and scraping the bottom of the pan, until the rice is tender and the milk coats a spoon.
Stir in the sugar, then the slaked cornflour, and cook two minutes more.
Take the pan off the heat before adding the orange blossom water and the rose water. Both are volatile: a pudding still over the flame loses most of what you have just poured into it, which is why a good blossom water so often tastes of nothing in the finished dish.
Pour into bowls, cool to room temperature, then chill. Finish with ground pistachio and a dusting of cinnamon at the table, not before.
