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Cypriot Rice Pudding

serves

6

people

Serves

prep-time

3

hours

Preparation Time

recipe-type

45

minutes Stove Top

Cooking Time

Ingredients
  • 500 mL (2 cups) warm water
  • 150 g (2/3 cup) arborio rice, rinsed and strained
  • 3 tbsp (30 g) corn flour
  • 100 g (1/2 cup) caster sugar
  • 1 full fat milk, divided
  • 1 tbsp rosewater
  • For serving McCormick Organic Ground Cinnamon
Directions
  1. Add the water and rice to a medium pot. Bring to a boil then simmer for 13-15 minutes until the rice has absorbed most of the water. Add the cornflour and ΒΌ cup of the milk in a small bowl, whisk and set it aside. Add the remaining milk to the rice mixture, bring it to a gentle boil (increasing the heat slowly) and then simmer for 20-25 minutes over a low heat. Remove and discard any foam that may form using a slotted spoon.
  2. Then add the sugar and set aside the cornflour mixture. Continue stirring for a further 2-3 minutes, until it all thickens and is well combined. Take the pot off the heat and stir in the rosewater.
  3. Use a ladle to pour the rice pudding into small bowls or a larger container. Allow the pudding to cool down and then place it in the fridge for 2-3 hours to set or you can enjoy it warm. Before serving dusting generously with McCormick Organic Ground Cinnamon
Recipe Tip

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