Vanilla & Rosewater Rice Pudding
Delicious, aromatic & sweet on the palette.
- 2 L Milk
- 2 Cups Medium Or Long Grain Rice (- Washed)
- ½ Cup Rosewater
- ½ Cup Orange Blossom
- 2 Tbsp Vanilla Extract
- 2 tsp Cinnamon Powder
- 2 Cups Sugar (- Caster or Granulated)
- 1 Handful Pistachios (- Crushed)
In a large stock pot heat up the milk on low till near boiling. Keep stirring so that the milk does not over flow.
Pour rice into the milk and keep stirring consistently till the rice is cooked through and soft.
Once the rice has cooked through add the sugar and stir till dissolved. Follow by adding the cinnamon powder and continue stirring till dissolved through the milk.
Add the vanilla essence and keep stirring till the pudding starts to thicken.
Once it has thickened, add a splash of both the orange blossom water and the rose water.
Return to stirring until it thickens up some more. Once it has reached a desired consistency turn the heat off.
You can now pour it into bowls or cups, whichever you desire. You can also serve it warm or cold. Garish with pistachios and a drizzle of honey for some extra texture and sweetness. Enjoy!