Description
Rice pudding رز بالحليب is a very common dessert the Mastic and Rosewater in this Palestinian version is a light and refreshing dessert with a distinctive flavor. You will find both kids and adults will love, especially on hot summer days.
Ingredients
Scale
- 1/2 up rice (preferably Egyptian rice) Cal rose or Jasmine
- 1 cup water
- 3 cups milk
- 1/2 cup sugar
- 1 1/2 tablespoon corn starch
- 1/2-1 teaspoon Arabic Mastic grinded
- 1 teaspoon rosewater
- 1 teaspoon orange blossom water
- Cinnamon powder, pistachios, or other nuts for decorations (optional)
Instructions
- Soak rice for 10 minutes (optional) or rinse rice under cold water to remove starch.
- Place rice in a pot and cover with 1 cup of water.
- once it starts boiling, cover then turn it to low.
- Let simmer for 15 minutes until rice is fully cooked.
- Pour 2.5 cups of milk over the rice and keep stirring over medium heat.
- ½ cup milk left mix with cornstarch then pour over the rice-milk mixtures.
- Grind mastic with 1 teaspoon of sugar in a hand grinder
- Add sugar and mastic, continue stirring on medium heat for another 15 minutes until it starts thickening and bubbling.
- Turn heat off and mix in the rose and orange blossom water.
- Pour the mixture into small bowls let it cool off for about ½ hour
- Place in the fridge. It can last up to a week in the fridge.
Notes
Served chilled, sprinkle some nuts on top.