Creamy Rice Pudding with Pomegranate
Ingredients
- 1/2 cup short-grain rice
- 3 cups milk
- 1/4 cup sugar
- 1 teaspoon rose water
Garnish
- Pomegranate
Preparation
Wash the rice and place it in a medium-sized pot. Cover it with water so that the water covers the rice. Then let it simmer on low heat, stirring occasionally, until it boils.
Leave the rice on low heat for 10 minutes to absorb the water and become starchy in texture.
Add the milk, sugar, and rose water, stir to mix, let it boil, then leave it on low heat for about 20 minutes to absorb most of the milk and become creamy in texture.
Remove the pomegranate seeds, squeeze the pomegranate to get about a quarter cup of juice, and add it to the mixture.
Spread the mixture in serving cups or dishes, refrigerate to set, then garnish with the remaining pomegranate and serve.
