| Before I
married Haseeb, I had only eaten rice pudding American style, baked in
the oven. However, after eating it this way, it became my favorite.
|
|
|
| 1/2 cup raw white rice (short grain) |
| 1 qt. milk |
| 1/2 cup white sugar |
| 1 egg yolk |
| 2 tsp. cornstarch |
| 2 Tbsp. cold milk |
| 1 Tbsp. Orange blossom flavoring (Found in Middle Eastern stores) |
|
Cinnamon (to sprinkle on
top)
|
|
|
|
1. Put raw rice, sugar and
milk in saucepan and cook onmedium low until rice is soft, approximately
3/4 - 1 hr.
|
| 2. In a cup mix egg yolk
with 1/4 cup cold milk. Add cornstarch and mix well with spoon until it
is smooth.
|
| 3. Add 1 Tbsp. of hot rice
mixture to this cup of egg and cold milk mixture. Stir. Add another Tbsp.
of rice mixture and stir. 4.
Slowly pour this cup into hot rice and milk, stirring well as you pour.
Continue stirring as rice mixture becomes thickened, but creamy. (Will
thicken more as it cools.)
|
| 5. Add Orange Blossom
flavoring, stir well. Pour into bowl or long serving dish.
|
| 6. Sprinkle cinnamon on
top.
|
| 7. Place in fridge to get
cold. Serve with whipped cream on top.
|
|
|
NOTE: Orange Blossom flavoring can be increased according to taste. |
|
|
 |
  |
|
|
|
|
|
|
|
|
|
|