Rice Pudding with Milk and Spices
Ingredients
- 1 cup short-grain rice
- 1/2 cup sugar
- 1/4 teaspoon salt
- 4 3/4 cups milk
- 1 cinnamon stick
- 1 small piece lemon zest
- 1 tablespoon orange blossom water
- 1/4 teaspoon ground mastic
- 1/2 cup chopped walnuts
- 1/4 cup liquid cream
For serving
- Cinnamon (for sprinkling)
Preparation
Wash the rice several times and soak it in water for 30 minutes.
In a thick-bottomed pot, combine the rice, sugar, salt, 4 cups of milk, cinnamon stick, and lemon zest. Place on medium heat and bring to a boil. Stir occasionally with a wooden spoon during cooking and cook for 40 minutes or until the rice grains are tender and the mixture thickens.
Remove the cinnamon stick and lemon zest. Add the remaining milk, orange blossom water, ground mastic, and chopped walnuts. Stir for 1-2 minutes until well mixed and the mixture boils again.
Transfer the rice pudding to a deep dish. Cover with plastic wrap directly on the surface to prevent a skin from forming and refrigerate until fully cooled.
Serving
Stir in the liquid cream.
Prepare individual serving dishes, pour the rice pudding, sprinkle with cinnamon, and serve.
