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“Orange Blossom Water, also known as orange flower water or orange water, is a perfumy distillation of bitter-orange blossoms. It is often used in Moroccan and Middle Eastern cuisine as a flavoring in baked goods, sweet and savory dishes and a variety of drinks. You can find it for sale in specialty groceries or make your own from orange and white wine (I have seen recipes posted on this site).”

Ingredients Nutrition

  • 1 cup pudding rice (or similar short grain rice)
  • 34 cup superfine sugar (caster)
  • 2 12 cups whole milk, plus a few tablespoons extra for mixing
  • 2 tablespoons cornstarch
  • 3 tablespoons orange blossom water
  • ground cinnamon, for sprinkling


  1. Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
  2. Bring to a boil and cook until rice is tender.
  3. Add the milk and sugar. Return to a boil and then reduce the heat and simmer.
  4. Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
  5. While stirring the rice, slowly add the cornstarch mixture.
  6. Mix in the orange blossom water and bring to a boil.
  7. Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
  8. Cool at room temperature and then refrigerate for at least one hour.
  9. Dust with cinnamon before serving.

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