Rice Pudding

Yum!
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Ingredients
1/2 cup short grain rice
1/2 cup sugar
1/2 cup corn starch
1 litre (4 cups) whole milk, cold or room temperature
2 cups water
1 tablespoon orange blossom water
Directions
1. Rinse the rice and place it in a medium pot with the two cups of water.
2. When it comes to boil, lower the heat to low, and simmer, covered, until the rice absorbs most of the water. This should take about 15 minutes.
3. When the rice is tender and most of the water has dried out, add the milk and the corn starch, and mix until the corn starch dissolves.
4. Add the sugar and keep stirring the whole time, until the milk comes to a boil.
5. When the milk comes to a boil, it will thicken up. Keep stirring for a few minutes until you get the desired consistency.
6. Remove from heat, and add the orange blossom water.
7. While pudding is still hot, transfer to small bowls, and let cool completely at room temperature.
8. Cover and chill in the fridge for 4 hours or overnight.
Optional: decorate with crushed nuts, coconut flakes, and/or cinnamon.
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visit my blog: www.cookingwithamira.com
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music: 'Easy Lemon' by Kevin McLeod
www.incompetech.com

[@newhouse5628]

Thank you for super tasty Egyptian recipes🇪🇬

[@ElieZ]

Yay! Amira is back! I will try this. I loved this growing up!

[@mousaabohamde4040]

OMG YAY YOURE BACK

[@pamelag7553]

Hi, this looks amazing! The clear and concise directions are easy to follow. Can I get orange blossom water online? Usually I use vanilla can you use vanilla with the orange blossom water? Have you ever used cardamom seed? Great video!👍

[@CookingWithAmira]

So glad you lite. You can definitely use vanilla instead of the orange blossom water. I never used cardamum powder no