Orange Blossom Rice Pudding
"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)."
photo by Shannon Cooks
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 cup pudding rice (or similar short grain rice)
- 3⁄4 cup superfine sugar (caster)
- 2 1⁄2 cups whole milk, plus a few tablespoons extra for mixing
- 2 tablespoons cornstarch
- 3 tablespoons orange blossom water
- ground cinnamon, for sprinkling
directions
- 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.
- Bring to a boil and cook until rice is tender.
- Add the milk and sugar. Return to a boil and then reduce the heat and simmer.
- Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
- While stirring the rice, slowly add the cornstarch mixture.
- Mix in the orange blossom water and bring to a boil.
- Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
- Cool at room temperature and then refrigerate for at least one hour.
- Dust with cinnamon before serving.
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RECIPE SUBMITTED BY
<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p>
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<p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
