July 31, 2011

Creamy Rice Pudding

I posted this recipe about two years ago but am reviving it because it's one of my favorite desserts to have during Ramadan. This one is especially light, but tastes just as good. The garnishes are optional. Without them it's more of a generic rice pudding while adding them gives that Middle Eastern kick. 

Now you have a decision to make because there are a couple ways of eating this. Once you've reached a creamy consistency, you can bake the pudding and broil it so that its got a tougher consistency with a slightly burn layer on top. Or you can just broil the top layer. Or you can eat it nice and creamy right off the stove. Store it in the refrigerator and heat it up if you want it warm with a more liquid consistency. It's so yummy and oh so comforting :)

Music: Just Like Heaven - Katie Melua
Mood: you've got the time and are ready for non-stop stirring action


¾ cup Egyptian rice (any short grain rice, Egyptian is just very starchy so it absorbs well)
2 cups water
5 cups low fat milk (works well with soy milk as well)
¼ cup Acacia Honey
¼  tsp salt
1 cinnamon stick
1 Tbs Orange Blossom Water

Optional garnishes:

crushed pistachios
extra sweet drizzle
ground cinnamon
ground cardamom

Pre-heat the oven to 400°F or 205°C if you intend to bake. Bring the rice and water to a boil then simmer for 10 minutes. You want the rice al dente so that it absorbs the milk as well. Add the milk, honey, cinnamon stick and salt, then raise the heat to medium high. Stir constantly so that the milk does not burn. Bring the heat to medium low after around 40 minutes. Keep stirring until the mixture reaches your desired consistency. I usually stop at around 40 minutes if I plan on putting it in the oven or 1 hour if I'm eating it directly from the stove. Take the mixture off the heat and add the vanilla and orange blossom water. Pour the pudding directly into ramekins and bake/broil until the top becomes golden brown, around 10 minutes. Or just enjoy it au naturale. If you care for a sweeter taste, add the extra sweet drizzle (recipe below). Servings: 4 - 6. 

Extra Sweet Drizzle:

1 Tbs light condensed milk
¼ cup water
In a saucepan over medium high heat, combine the condensed milk and water for around 3 minutes.

This is after I broiled it for 15 minutes.

The inside is still creamy. If you like it creamier, just stir for less time. Baking it of course will cook it even more so a lot of the creamy moisture isn't there especially when it cools down.