Ingredient!
4 cups of milk
10-12 teaspoons of sugar (to taste)
½ cup of rice
2-4 Table Slices of Corn Flour
2 teaspoons of orange blossom water
Pistachio as a garnish
Preparation!
Rinse the rice and let it dry
Cook milk with sugar and rice on low heat for 15 minutes or until rice softens everything under stirring continuously.
Like the rice softener, add the orange blossom water and cornmeal and stir it and cook for another 5 minutes or until the pudding hardens and gets the consistency of yogurt. Adding too much cornmeal will make the pudding too jelly-like, and adding a little will take a more watery consistency. This is a personal preference. Try adding 2 first and then increase if you need to.
As the pudding hardens, pour it into your heat-resistant serving cups / plates and let rest for a few minutes before garnishing with the pistachio and refrigerating.
Serve cold.