Egyptian Rice Pudding
Traditional Egyptian rice pudding — exceptionally creamy, flavored with mastic and orange blossom water, and finished with pistachios.
Ingredients
Pudding Base
- 1/2 cup short-grain Egyptian rice (or Arborio)
- 2 cups water
- 4 cups whole milk
- 1/2 cup sugar
- 1 cup heavy cream
Flavoring & Thickeners
- 2 tbsp cornstarch mixed with 3 tbsp cold milk
- 1 tbsp orange blossom water
- 2 small mastic tears, crushed with 1/2 tsp sugar (optional)
Garnish
- 1/4 cup crushed pistachios
- 2 tbsp raisins
- Ground cinnamon for dusting
Instructions
Boil the Rice
Rinse the rice well. In a saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and cook until the rice is very soft and has absorbed all the water (about 15 minutes).
Add Milk & Cream
Pour the whole milk and heavy cream into the pot with the cooked rice. Stir in the sugar. Bring the mixture to a gentle boil over medium-low heat, stirring constantly so it doesn't stick.
Thicken
Slowly pour in the cornstarch slurry while whisking continuously. Simmer on low heat for 10 minutes, stirring frequently, until the pudding thickens and coats the back of a spoon.
Flavor
Remove from heat. Stir in the orange blossom water and crushed mastic. The pudding will thicken further as it cools.
Chill & Serve
Ladle the hot pudding into individual dessert bowls. Let cool to room temperature, then cover and refrigerate for at least 2 hours. Garnish with crushed pistachios, raisins, and a dust of cinnamon before serving.
Nutrition Facts
* Based on a 2,000 calorie diet.