BM# 72: Week 3/ Day 2
Theme: Milk based Sweets
Dish: Syrian Rice Pudding
Today I have a creamy and delicious Syrian rice pudding under ‘Milk based desserts’ – BM theme. I am a big fan of rice pudding but like I said yesterday don’t make it quite often, so I didn’t want to lose a chance this week. I found this Syrian rice pudding recipe on Epicurious and it sounded just perfect to try.
Traditional Indian rice pudding is usually flavored with cardamom but this Syrian version is flavored with rose water. There were a couple of recipes that used orange blossom water, so that’s another variation that would be great.Short grain rice is the best to use here because it is more starchy and make for a creamy consistency. Long grain rice tends to hold its shape and won’t be a great idea to use in this recipe. Egyptian, jasmine and arborio are some of the good rice options.The Epicurious recipe had an interesting ingredient — corn starch. It gives the dish a nice thick pudding consistency. Serve the rice pudding chilled topped with some chopped pistachios — it tastes amazing.This rice pudding has just few simple ingredients but the end result is an absolutely delicious treat. It is a great make ahead dessert and the leftovers are perfect for breakfast too.
Syrian Rice Pudding
- ½ cup Rice (Short grained like Jasmine or Arborio rice), rinsed and thoroughly drained
- 3 cups Milk (I used a combination of almond milk and regular milk)
- 2 tbsp corn starch
- 1 tbsp rose water
- ¼ cup Sugar (adjust as per taste)
- 3 tbsp Pistachios, finely chopped
- 1 tbsp Dried Rose petals, crushed (optional)
- In a medium heavy bottom pan, combine the rice and 1 cup of water. Bring to a boil, lower the heat, cover the pot and simmer for 10 minutes or until most of the water has evaporated.
- While the rice is cooking, whisk together milk, sugar, corn starch and rose water. Make sure that the corn starch mixes well without any lumps.
- Add the milk to the rice and stir well. Bring the mixture to a boil, simmer stirring occasionally. Cook till the mixture thickens and rice is completely cooked through.
- Divide the pudding between the serving bowls, cover the top with plastic wrap and chill at least 2~3 hours before serving.
- Sprinkle with chopped pistachios and dried rose petals and serve.