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Rice Pudding

Servings: 6 mini cups
Cook Time: 45 minutes
Preparation Time including Soaking Time: 1 hour

Ingredients 

  • 1 cup long grain or basmati rice
  • 6 cups water
  • pinch salt
  • 4 cup milk
  • ¼ cup sugar
  • 1 tsp orange blossom essence (or ½ tsp vanilla essence)
  • ½ cup silvered pistachios
  • ½ cup Medjool dates, finely chopped

Instructions

  • Wash and soak the rice for at least 1 hour; drain and keep to the side.
  • In a large pot, add water, rice and salt, bring to a boil on high heat, and then then leave to simmer on low heat. Occasionally stir to stop the rice from sticking to the bottom of the pot.
  • Once the liquid has evaporated, add the milk and cook on low heat; continue to stir to avoid the rice from sticking to the bottom of the pot.
  • Once most of the liquid has evaporated, add the sugar, orange blossom or vanilla essence.
  • Spoon into individual cups and leave to cool. Garnish with slivered pistachios and Medjool dates before serving.