Ingredient ! 4 cups of milk. 10-12 teaspoons of sugar (to taste). half cup of rice. 2-4 Table Spoons of corn flour. 2 teaspoons of orange blossom water. Pistachio as a garnish.
Preparation ! Rinse the rice then let dry. Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously. As the rice softens add the orange blossom water and the corn flour and stir it in and boil for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn flour the pudding becomes too jello-like and if you add little it’ll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to. As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating.Serve cold.