Cooking with flower waters may seem a bit unusual, but they add a very lovely dimension to foods – especially desserts. Rice pudding is one of my favorite desserts and even though it’s traditional to add some spices (cardamom, cinnamon, or clove) to this dish, I like to savor the delicate taste of the orange blossom water.
I’ve experienced much trial and error when preparing rice pudding (lots of scorched milk!), but I’ve had the most success with partially cooking the rice by letting it soak in boiling water for about 25 minutes.
Rice Pudding with Orange Blossom Water
Print this recipe1.5 c rice (I used basmati, though short grain is generally preferred)
1 q (4 c) whole milk
pinch salt
1/3 c sugar
1.5-2 T orange blossom water (available at Middle Eastern groceries)
pistachios, chopped (optional)- Rinse the rice several times, or until water runs clear. Place the rice in a large bowl and cover with several cups of boiling water. Let stand for about 20-25 minutes. Drain rice in a colander.
- Over low heat, add the milk to a medium sized saucepan and add a pinch of salt. Once milk is warm, add the rice and gently simmer for 30-40 minutes, or until rice has cooked through (much of the milk will absorb and the rice will be soft).
- Stir in the sugar, adding more to taste, if desired. Add the orange blossom water about a teaspoon at a time and taste. I find that anything more than 2 tablespoons is too perfume-y and overwhelming.
- Serve warm, at room temperature, or cool. Garnish with pistachios.
Serves 4
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Tags: arabic, dessert, middle eastern
