Easy Syrian rice pudding. (Riz eb-halib)
- 1 litre milk
- half a cup of rice (preferable short grain but long grain works as well)
- 100 g to 128g sugar (it’s really to taste)
- 1 teaspoon blossom water (optional)
- 1 tablespoon corn starch (if you do not have corn starch you can use flour)
Wash your rice properly (preferably 3 times. And cook the rice as you would normally with water.
When the rice is cooked and water fully or partially evaporated, put in the milk sugar, flour, blossom water and stir continuously so rice does not stick to the bottom of the pot.
When milk starts boiling you can stop stirring and cover it. Keep it on medium heat for 5 more minutes.
After it’s finished, place in small bowls and refrigerate for 2-3 hours. And enjoy ?
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