Rose Water Rice Pudding

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup pudding rice or 1 cup short-grain rice
• 3/4 cup superfine sugar or 3/4 cup caster sugar
• 2 1/2 cups whole milk, plus
• 2 -3 tablespoons extra whole milk, for mixing
• 2 tablespoons cornstarch
• 3 tablespoons rose water
• ground cinnamon, for sprinkling
• fresh rose petals, for garnish (not dried) (optional)

Recipe

• 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. do not cover.
• 3 add the milk and sugar.
• 4 return to a boil and then reduce the heat and simmer. do not cover.
• 5 mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
• 6 while stirring the rice, slowly add the cornstarch mixture.
• 7 mix in the rosewater and bring to a boil. do not cover.
• 8 remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
• 9 cool at room temperature and then refrigerate for at least one hour.
• 10 dust with cinnamon before serving and garnish with rose petals (if desired).