Orange Blossom Rice Pudding

Instructions

1. Step 1

   Rinse the rice in a fine-mesh strainer under cool running water until the water is mostly clear, then drain well.

   Ingredients used: 100.0 gr Rice

   Cookware: fine mesh strainer

2. Step 2

   Transfer the rinsed rice to the saucepan and add the water. Bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 ml Water

   Cookware: saucepan

3. Step 3

   Cover, reduce to low heat, and cook until the water is absorbed and the rice is tender.

   Timer: 12 min (fixed)

   Cookware: saucepan

4. Step 4

   Stir in the milk and bring the mixture to a gentle simmer over medium heat.

   Timer: 8 min (fixed)

   Ingredients used: 960.0 ml Whole Milk

   Cookware: saucepan, spatula

5. Step 5

   Reduce to low heat and cook uncovered, stirring frequently, until creamy and slightly thickened.

   Timer: 25 min (fixed)

   Cookware: saucepan, spatula

6. Step 6

   Stir in the sugar and salt, then cook over low heat until dissolved and evenly incorporated.

   Timer: 3 min (fixed)

   Ingredients used: 0.5 gr Fine Salt, 100.0 gr Granulated Sugar

   Cookware: saucepan, spatula

7. Step 7

   Remove the saucepan from the heat and stir in the orange blossom water.

   Ingredients used: 15.0 ml Orange Blossom Water

   Cookware: saucepan, spatula

8. Step 8

   Divide the pudding among serving bowls, cool briefly, then cover and refrigerate until chilled and set.

   Timer: 120 min (fixed)

   Cookware: serving bowl

9. Step 9

   Top the chilled puddings with the pistachio and cinnamon before serving.

   Ingredients used: 1.0 gr Ground Cinnamon, 30.0 gr Pistachio

   Cookware: serving bowl