• 2 well-filled tablespoons (30g) 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, add 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 evaporates and the rice softens. Taste it, and if it's not cooked, add a little more water and continue boiling.
2. Meanwhile, pour 1 cup of milk into a bowl and add the cornstarch or corn flour, sugar, and orange blossom water. Stir well. When 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.
3. Place it in the refrigerator for 2-3 hours to chill. If you won't be eating it right away, place plastic wrap directly on top, touching the surface. This will help prevent a skin from forming. Serve by sprinkling generously with cinnamon.
