Ingredients
- 2 litres full cream milk
- 600 ml thickened cream
- 1 cup medium grain rice unwashed
- 1 cup caster sugar
- 1/4 cup orange blossom water
- 1/4 cup rose water
Instructions
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Add milk, cream & medium grain rice to a large pot & bring to the boil stirring occasionally for approx. 30min then add the caster sugar.
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Cook on low heat for approx. 1-1.5hrs stirring every 15min or so until thickened. Turn off the heat & stir through 1/4 cup rose water, & 1/4 cup orange blossom water.
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Pour into bowls, cool on the bench & decorate with desiccated coconut & crushed pistachio.
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Refrigerate for minimum 4 hours.
Notes
This recipe can easily be doubled.
Rice must be unwashed/soaked, we need the starch to help thicken the pudding without the need of thickening agents. end result is the creamiest rice pudding you’ll ever make!
