Sumac Terrace · Desserts

Orange Blossom Rice Pudding

Name: Orange Blossom Rice Pudding
Total time: 45 min
Yield: 4 servings
Ingredients: 120 g Long grain rice; 1 L Whole milk; 80 g Sugar; 20 g Cornstarch; 1 tbsp Orange blossom water; 0.5 tsp Ground cinnamon; 0.25 tsp Salt; 40 ml Water; 25 g Shelled pistachios

Long-grain rice simmered in milk with sugar until creamy, thickened lightly with cornstarch and scented with orange blossom water off the heat. Chilled, with cinnamon and pistachios.

45 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Long grain rice120 g
Whole milk1 L
Sugar80 g
Cornstarch20 g
Orange blossom water1 tbsp
Ground cinnamon0.5 tsp
Salt0.25 tsp
Water40 ml
Shelled pistachios25 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk (whole milk) and tree nuts (pistachios).

Method

Simmer the rice

Rinse the rice. Put it in a saucepan with the milk, sugar and salt. Bring to a gentle simmer over medium heat, stirring so the milk does not catch. Lower the heat and cook, stirring often, for 25–30 minutes, until the rice is tender and the milk has thickened. Do not boil hard or the milk will scorch.

Thicken

Stir the cornstarch with the cold water until there are no lumps. Pour it into the pudding, stirring. Cook for 2 minutes more, until the pudding coats the spoon. It will thicken further as it cools.

Scent and chill

Take the pan off the heat. Stir in the orange blossom water. Pour into a bowl or four cups. Press a piece of parchment on the surface so a skin does not form. Cool, then refrigerate until cold, about 1 hour.

Serve

Chop the pistachios. Dust each serving with cinnamon and scatter the pistachios on top. Serve cold.

Orange blossom water goes in off the heat. Boiling it drives off the perfume and leaves a soapy taste. Stir the bottom of the pot often; milk sticks there first.

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