Ingredients
Original recipe: 6 servings. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 100 gShort-grain white rice, rinsed
- 250 mlWater
- 900 mlWhole milk
- 80 gSugar
- 10 gCornstarch, certified gluten-free
- ⅛ tspFine salt
- ½ tspRosewater, food-grade
- ½ tspGround cinnamon
Make it
- Put the rice and water in a heavy saucepan. Bring to a boil, reduce to low and simmer for 10–12 minutes until most water has been absorbed.
- Reserve 60 ml of the milk. Add the remaining milk, sugar and salt to the rice. Simmer gently for 20–25 minutes, stirring often and scraping the base, until the rice is very tender.
- Whisk the cornstarch into the reserved cold milk. Stir it into the pudding and simmer for 2 minutes until lightly thickened. Remove from the heat and stir in the rosewater.
- Divide into six shallow bowls. Cool for 15 minutes, cover and refrigerate for at least 2 hours. Dust with the cinnamon before serving.
Ingredients, recipe context & sources
Ingredient flags: Milk. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.