Rice Pudding

Latifa Al-AhmadChef

Ingredients

• Liquid milk
  5 cup
• Rice
  1 cup
• Cornstarch, dissolved in half a cup of water
  5 tablespoon
• Rose Water
  1 tablespoon
• Orange blossom water
  1 tablespoon
• Mastic, ground with sugar
  0.5 teaspoon

Steps

1. 1

   In a non-stick pot, combine the milk and rice with half a cup of water and a pinch of salt over medium heat, stirring continuously until the mixture thickens.

   Required Tools:

   Pot

   15 min
2. 2

   While stirring, add the sugar and the dissolved cornstarch.

   5 min
3. 3

   After 5 minutes, turn off the heat, then add the orange blossom water, rose water, and mastic, and mix the mixture well.

   5 min
4. 4

   Pour the rice pudding into serving glasses and let it cool, then refrigerate for at least two hours before serving.

   10 min
5. 5

   It can be served alone or with jam on the side.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Liquid milkper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.25 g

Carbohydrate4.8 g

Added Sugars4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Riceper 100g

Energy130 kcal

Protein2.7 g

Total Fat0.3 g

Carbohydrate28.2 g

Dietary Fiber0.4 g

Total Sugars0.1 g

Rose Waterper 100g

Water100 g

Orange blossom waterper 100g

Water100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags