The Best Rice Pudding with Arabic Mastic and Rosewater
Rice pudding رز بالحليب is a very common dessert the Mastic and Rosewater in this Palestinian version is a light and refreshing dessert with a distinctive flavor. You will find both kids and adults will love, especially on hot summer days.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ up rice (preferably Egyptian rice) Cal rose or Jasmine
- 1 cup water
- 3 cups milk
- ½ cup sugar
- 1 ½ tablespoon corn starch
- ½-1 teaspoon Arabic Mastic grinded
- 1 teaspoon rosewater
- 1 teaspoon orange blossom water
- Cinnamon powder, pistachios, or other nuts for decorations (optional)
Instructions
- 1
Soak rice for 10 minutes (optional) or rinse rice under cold water to remove starch.
- 2
Place rice in a pot and cover with 1 cup of water.
- 3
once it starts boiling, cover then turn it to low.
- 4
Let simmer for 15 minutes until rice is fully cooked.
- 5
Pour 2.5 cups of milk over the rice and keep stirring over medium heat.
- 6
½ cup milk left mix with cornstarch then pour over the rice-milk mixtures.
- 7
Grind mastic with 1 teaspoon of sugar in a hand grinder
- 8
Add sugar and mastic, continue stirring on medium heat for another 15 minutes until it starts thickening and bubbling.
- 9
Turn heat off and mix in the rose and orange blossom water.
- 10
Pour the mixture into small bowls let it cool off for about ½ hour
- 11
Place in the fridge. It can last up to a week in the fridge.