A creamy, indulgent dessert when done right.
A dreamy rice pudding is really easy to make. Using a heavy bottomed saucepan is preferable, as it avoids you having to stir it every single minute to avoid both the proteins and starch molecules scorching. I make my rice puddings with medium grain rice, Calrose is very good, as I find that it provides the creamiest end result. In terms of fragrance, Jasmine rice, hands down will lend the most perfume to your dessert. After that, it really comes down to patience. If you have never used rose water before, be careful and use lightly at first, as rose-water is potent and a drop too much can make your dessert taste like a bowl of perfume! I have used 1 teaspoon here, you are of course free to increase the amount. There are no eggs in this recipe.
Vanilla- Rose Rice Pudding
4 servings
3 cups Milk
1/3 cup Rice, medium grain like Calrose
¼ tsp Sea Salt
1 strip Lemon zest
¼ cup Sugar
1 tsp Vanilla extract
1 tsp Rose Water
1 pinch Vanilla Bean, ground (optional)
Method:
1. Boil milk in a heavy bottomed saucepan
2. Add rice and salt and stir well. Reduce heat to low-medium.
3. Cook, with lid not altogether closed, for 40-45 minutes. Check every 15 minutes.
4. Remove from heat. Add sugar and vanilla bean.
5. Allow to cool slightly before adding in vanilla extract and rose water.
6. Serve warm or cold
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