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A classic Greek-style rice pudding is lightened with milk and a splash of fragrant rosewater.
Ingredients (serves 4)
1L (4 cups) light milk, plus 1 tbs extra
1/2 cup (110g) arborio rice
2 tbs caster sugar
1/2 tsp vanilla extract
1 tsp rosewater (see Notes)
1 tsp cornflour
1/2 cup low-joule strawberry jam, warmed
Method
Place milk and rice in a saucepan over medium-low heat, stirring constantly, until it comes to just below boiling point. Reduce the heat to low and gently cook, stirring occasionally, for 30-40 minutes until the rice is tender.
Add the sugar, vanilla extract and rosewater to the rice, stirring until the sugar dissolves. Mix cornflour with the extra 1 tbs milk to form a smooth paste, then add to the rice and stir over low heat for 1-2 minutes until thickened.
Divide the rice pudding among bowls, then serve immediately, drizzled with warm strawberry jam.
Notes
Rosewater is available from gourmet food shops and delis.
Source
delicious. - June 2009, Page 87
Recipe by Jill Dupleix
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