Rice Pudding
Syrian rice pudding, Chef Omar’s way: short-grain rice is soaked in milk, then cooked over low heat with constant stirring until tender and floating to the surface. A cornstarch mixture dissolved in cold milk is then added with sugar, followed by a drop of orange blossom water and lemon zest after the heat is turned off. Serve garnished with Aleppo pistachios.
A traditional creamy rice dessert served like a classic homemade pudding.
Like old-fashioned rice pudding.
Ingredients
- 2 liters Milk
- 3/4 drinking glass (100 grams) Short-grain rice
- 2 tbsp Cornstarch
- drinking glass Milk
- 3/4 drinking glass (120 grams) Sugar
- 1 drop Concentrated orange blossom water
- zest of 1 lemon Zest of 1 lemon
- for garnish Aleppo pistachios, for garnish
- 1 carton, 200 grams Cooking cream
Instructions
- Rinse the short-grain rice once only in a colander.
- Place the milk in a pot over low heat until warm.
- Soak the rice in the pot of milk, taking some of the milk to pour over it, for 15 minutes.
- Stir the rice and milk in the pot continuously using the base of a cup so that the bottom of the pot does not stick.
- Leave the pot over medium-low heat, stirring the rice and milk every 10 minutes, for 30 to 40 minutes.
- Mix the cornstarch with the drinking glass of cold milk in a bowl until the cornstarch is completely dissolved while cold.
- When the rice begins to float to the surface in the pot and the grains become very tender, gradually add the cornstarch mixture to the pot while stirring.
- Add the sugar to the pot after the cornstarch, stirring until the sugar dissolves.
- Leave the pot on the heat for about 10 minutes, stirring until the cornstarch taste disappears and the sugar dissolves.
- Turn off the heat under the pot.
- Grate a little lemon peel over the surface of the pot after turning off the heat, without reaching the white part.
- Add 1 drop of concentrated orange blossom water to the pot after turning off the heat.
- Pour the rice pudding into serving yogurt cups.
- Leave the rice pudding in the serving yogurt cups until it cools outside the refrigerator first, then place it in the refrigerator.
- Garnish the rice pudding with Aleppo pistachios when serving.