• 1/3 cup (80g) of Arborio or similar short-grain rice
• 2/3 cup (170g) water
• a tiny pinch of salt
• 3 cups (810ml) milk
• 2 heaping tablespoons (30g) cornstarch or corn flour cornstarch or corn flour
• 3 tablespoons (60g) sugar
• 4 tablespoons (36ml) orange blossom water or 2 sachets (20g) vanilla sugar
• ground cinnamon for serving
METHOD
1. In a non-stick saucepan, combine the water, rice, and salt. Stir and cover the saucepan with its lid. Lower the heat and boil for 12-13 minutes, or until the water has evaporated and the rice is tender. Taste it; if it's not cooked, add a little more water and continue boiling. Meanwhile, pour 1 cup of the milk into a bowl and add the cornstarch (or corn flour), sugar, and orange blossom water. Mix well. Once the rice is cooked, open the saucepan and pour in the remaining milk (2 cups). Stir and let the milk come to a boil. Add the mixture with the dissolved cornstarch and stir until the mixture bubbles. Lower the heat and stir for 2-3 minutes until the rice pudding thickens. Divide it into 5-6 individual bowls and let it cool down. Place it in the refrigerator for 2-3 hours to chill. If you won't be eating it right away, place plastic wrap directly onto the surface of the pudding. This will help prevent a skin from forming. Serve by sprinkling generously with cinnamon.
