Directions:
Rinse rice, and place in a medium saucepan. Add milk. bring to a boil, and turn the heat down as low as possible.
Let simmer until the rice is over-cooked and the mixture thickens, about an hour. It is very important that you stir the mixture every five minutes so that it does not stick to the pan. If it does stick, do not scratch it off the pan.
When the mixture thickens, and reaches the consistency of vanilla pudding, add sugar to your taste and stir until the sugar dissolves.
Turn off the heat and add the rose-water. Cool a bit, then pour into heat-resistant serving bowls.
Cool completely, then refrigerate.
Garnish with pistachios and serve cold.
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Shady Zen Aldeen
Mahmod Kharrat
Indulge your senses in this velvety sweet dessert. Rice is slowly cooked with milk until the mixture thickens, and the rice is well over-cooked. The slow cooking method insures a creamy, smooth texture. Rose water will add a mysterious, exotic final touch.
Rice pudding is a universal dessert found in many cultures. What makes this version middle-eastern is the addition of orange-blossom water. Orange-blossom water is a flavoring syrup made by distilling flowers from orange trees and is generally added to many Arabic/Turkish desserts. It can be typically found in Middle Eastern grocery stores.
Rada Rassi
Roz bhaleeb (rice pudding)
© 2016 Rada Assi
Ingredients:
5 cups whole-fat milk (low-fat milk will not work for this recipe as you will lose the creaminess)
1/2 cup short-grain rice
1 teaspoon orange-blossom water
Sugar, amount depends on your personal preference
