Lebanese Rice Pudding
This pudding can be made as rich or as lean as you would like. You can use lower fat, even skim milk. Or to ramp up the creaminess, include a little heavy cream with the whole milk(leave out ½ cup of the whole milk and add ½ cup heavy cream). Often rice pudding is scented with both orange blossom water and rose water, or with vanilla. Throw in some raisins or chopped dried apricots after the pudding is done cooking, delicious.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 cups whole milk
- 1/3 cup medium grain rice
- 3 large eggs
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 teaspoon orange blossom water
- 2 tablespoons raw pistachios (finely chopped)
Instructions
- 1
In a medium saucepan, heat the milk over medium heat just to boiling. Add rice, reduce heat, and simmer for 30 minutes, stirring occasionally.
- 2
In a small bowl, whisk the eggs, corn starch, salt and sugar until smooth. Temper the egg mixture by stirring in a few large spoons of the hot rice milk. This helps avoid making scrambled eggs out of your pudding by bringing the eggs to the same temperature as the milk. Pour the egg mixture into the rice mixture, stirring constantly. Simmer until thickened.
- 3
Remove from the heat and add the orange blossom water. Spoon into bowls and top each with some chopped pistachios. Serve immediately.