152. Mom’s Rice Pudding with Pistachio.

1 cup white rice

2 cups water

1 cup sugar

4 cups 2% milk

1 teaspoon corn starch

1 tablespoon orange blossom water

pistachio for decoration.

In a large sauce pan place 1 cup white rice and 2 cups of water. Let simmer on medium heat until the rice is cooked. Dissolve 1 teaspoon of corn starch in 4 cups of 2% milk pour over the rice and then add the sugar. Stir constantly while cooking on medium heat until the mixture starts to boil and thickens, 20 minutes. Remove from the heat and add 1 tablespoon orange blossom water. Pour into individual cups and decorate with pistachios.

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2 thoughts on “152. Mom’s Rice Pudding with Pistachio.

  1. Pingback: Eat, Drink and be Merry | Danny James

  2. Pingback: Comfort Food | The Silver Leaf Journal

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