Milk rice pudding is a dessert that can be either really good or really bad. I personally do not enjoy it if it is too thick and full of rice. In my opinion an excellent milk rice pudding has to have really soft rice grains and a milky smooth creamy texture. I do not like mine too sweet either. If this is also your idea of a good rice pudding then I will tell you how to get that perfect texture. Many recipes tell you to cook your rice with the milk. This is where everyone gets it wrong. It takes too long, and the rice does not cook well. Today I am serving my milk rice pudding hot and sprinkled with cinnamon powder, but it also makes a great summer dessert and can be served chilled topped with crushed pistachios.
Cooking time: About 30 minutes
Makes 10 servings
1/2 cup long or short grain white rice
2 cups water
1 litre full cream milk
1/2 cup of corn flour
1/2 cup cold water
6-8 tablespoons white sugar (to taste)
2 tablespoons orange-blossom water
cinnamon powder or crushed pistachios to sprinkle on top
Rinse the rice then put in a pot and add water. Bring to boil, then simmer for about 20 minutes until rice grains are very soft. Test them by lifting a few up with a spoon and crushing them. The grains should be swollen and really cooked. You should be left with very little water. In the mean time, place corn flour in a bowl and add cold water on top. Stir until it is completed dissolved. Add milk to the rice, then add the sugar and stir. When adding the sugar, you can stir it then test it for sweetness and add extra sugar if you like. Once the mixture is warm add the corn flour mixture. Stir using a big wooden spoon for about 10 minutes, making sure that the mixture does not reach boiling point. Keep on stirring until the mixture thickens. Remember that it will thicken a lot more once it cools down. Once it thickens, add the orange-blossom water and turn the heat off. Ladle the mixture into small cups and serve it either hot, warm or cold. Sprinkle with cinnamon powder or crushed pistachios.