Fragrant Greek Rice Pudding
The great thing is, the rice continues cooking once done and as it cools down. It absorbs about 50% of the milk so you’re left with a rich not too runny porridge-like consistency. Leaving the the cinnamon stick in continues to permeate the rice adding a lovely subtle spicy warmth. Enjoy as it is, warm or place in the fridge to enjoy whenever, I eat it for breakfast! Keeps for two days covered in a fridge.
Ingredients
- 200g short grain/pudding rice
- 500ml water
- 110g caster sugar
- 300ml double cream
- 900ml whole milk
- 1 stick cinnamon stick
- sprinkling of ground cinnamon
- 3 tbsp orange blossom water/rosewater
Instructions
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Wash the rice in water 2-3 times. Place rice in a big saucepan with 500ml of water and simmer gently stirring frequently so it doesn't stick. Should take about 15 minutes.
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Once the rice has absorbed the water, add the sugar, milk, cream and cinnamon stick. Bring to the boil and simmer gently stirring now and again for about 20 minutes.
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The rice should be done after about 20 minutes. It will continue to cook and thicken up as it cools down. It should look like slack porridge, it will have absorbed about 50% of the milk, then you know it's done. Leave the cinnamon stick in the rice and add about 3 tablespoons of orange blossom water or rosewater, both are lovely.
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Can be served warm with lots of cinnamon sprinkled over or cold straight from the fridge. Add an extra little bit of fragrant rosewater or orange blossom water before serving if you like.
Recipe Notes
You can use either orange blossom water or rosewater, both equally as delicious. I use both, obviously not at the same time!!If I use rosewater, then the next time, I will use orange blossom water. I've added links to where you can buy authentic rosewater and orange blossom water in the post.
