Orange Blossom Rice Pudding

Orange Blossom Rice Pudding

 

This pudding can be made as rich or as lean as you would like. You can use lower fat, even skim milk. Or to ramp up the creaminess, include a little heavy cream with the whole milk (leave out ½ cup of the whole milk and add ½ cup heavy cream). Often rice pudding is scented with both orange blossom water and rose water, or with vanilla. Throw in some raisins or chopped dried apricots after the pudding is done cooking, if that sounds good.
Serves: 6-8
Ingredients:
5 cups whole milk
⅓ cup medium grain rice
3 eggs
3 tablespoons corn starch
¼ teaspoon salt
½ cup sugar
½ teaspoon orange blossom water
pistachios, finely chopped, for garnish

Directions:
In a medium saucepan, heat the milk over medium heat just to boiling. Add rice, reduce heat, and simmer for 30 minutes, stirring occasionally.

In a small bowl, whisk the eggs, corn starch, salt and sugar until smooth. Temper the egg mixture by stirring in a few large spoons of the hot rice milk. This helps avoid making scrambled eggs out of your pudding by bringing the eggs to the same temperature as the milk. Pour the egg mixture into the rice mixture, stirring constantly. Simmer until thickened.

Add the orange blossom water. Eat some, or all, warm, right from the pan. To chill the pudding, place plastic wrap directly against the surface of the pudding to prevent formation of a skin on top. Serve in small bowls. A sprinkle of finely chopped pistachios is beautiful on top.