Orange Blossom Rice Pudding
Lebanese-style rice pudding with pistachios and a simple raspberry coulis
Servings: 5
Ingredients
- 200 g (1 cup) short-grain rice
- 1.5 l (6 ⅓) cups whole milk
- 70 g (⅓ cup) sugar
- ⅛ tsp salt
- 1 tsp vanilla
- 1 tsp orange blossom water
- 5 tbsp raspberry jam preferably one high in fruit & low in sugar
- 5 tbsp shelled pistachios roasted, salted, & chopped
Instructions
- Cook the rice: In a medium saucepan, bring the milk, sugar, and salt to a simmer. Add the rice, stir, and simmer 35 to 40 minutes until the milk gets thick and creamy and the rice is tender but not mushy. Cover the pot for the first 10 minutes. Stir often, scraping the bottom of the pot, especially towards the end, to prevent burning.
- Add flavor: Once cooked, stir in the vanilla and orange blossom water.
- Put in bowls: Spoon the rice pudding into serving bowls.
- Add toppings: Heat the 5 tbsp raspberry jam until just liquid. Drizzle about 1 tbsp over each bowl of rice pudding.
- Sprinkle about 1 tbsp pistachios over each bowl. Serve warm.
Notes
If the rice pudding is too thin, keep cooking until it gets to the desired consistency. If it is too thick, add some more milk or water.