Rice Pudding with orange Custard

Written by Asma

December 2, 2021

This history of this recipe might date back to ancient times, indeed, it is said that it has appeared for the first time in its current recipe in Turkey, specifically during the Ottoman Empire. So, here is one of the best versions of Rice Pudding with orange Custard for you to enjoy!

Chestnut Crème Brûlée with Clément Faugier Chestnut Spread - Spoonabilities

Rice Pudding with Orange Custard

Arab cuisine is famous for its many traditional and popular sweets. The most famous of these sweets is rice with milk, but we are offering you this recipe with a unique twist. ,
5 from 1 vote
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Course: Dessert
Cuisine: Arab
Keyword: pudding, rice
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 213kcal
Author: Asma

Ingredients

  • 3 cups of Egyptian rice
  • 2 cups of water
  • 2 cups of sugar
  • 3 liters of milk
  • 1 tablespoon blossom water
  • 1 small spoon mastic
  • 5 cups of orange juice
  • 6 tablespoons starch
  • 3 cups of coffee sugar for orange
  • ½ tablespoon blossom water for orange

Instructions

  • In a deep saucepan, put the milk over a medium heat until boiling.
  • Wash the rice well and drain it (never soak the rice).
  • Add the rice to the milk with the water and keep stirring so that the rice grains do not stick.
  • Stir until the rice grains are half cooked.
  • Reduce the heat and stir from time to time and here you will notice that the color of the milk has started to change.
  • Keep stirring from time to time until the rice grains are completely cooked and the milk has thickened.
  • Add the sugar and mastic and stir well to dissolve the sugar.
  • Add rose water and stir once.
  • Remove the pot from the heat and pour the mixture into serving cups without filling them to the top to put the orange layer later.
  • Leave the milk rice to cool completely at room temperature.
  • To prepare the orange layer: In a strainer, strain the orange juice.
  • In a deep saucepan, put 4 cups of orange juice.
  • In a bowl, dissolve the cornstarch in the remaining cup of juice.
  • Pour the dissolved cornstarch over the pot.
  • Put the pot on the gear, stirring constantly, until the mixture boils and thickens.
  • Reduce the heat and let it boil for 4 to 5 minutes to make sure the starch is done.
  • Add the sugar and stir well until it dissolves, then remove the pot from the heat.
  • Add rose water and stir once.
  • Pour the orange layer in the cups over the rice with milk.
  • Leave the desert to cool completely, then serve and enjoy!

Nutrition

Calories: 213kcal | Carbohydrates: 10g | Protein: 6g | Fat: 6g | Fiber: 3g | Sugar: 4g
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