Rice pudding was a special dessert that adorned the tables of the palace and was made for heavy guests. Rice pudding is generally preferred during the Ramadan days. It is very light and easy to make this dessert which relaxes the stomach. The only spice that always goes well with rice pudding is cinnamon. The secret of my recipe is to add grated orange peel to the milk. Here are all the details below.
MATERIALS
800 ml milk
1 tea glass of rice
1 glass of sugar
2 tablespoons of starch
1 packet of vanilla
Orange zest
HOW TO DO?
Put 3 tea glasses of water on the rice and cook for 15-20 minutes on medium heat, and when it boils, on low heat.
Mix the starch with half a glass of milk.
Meanwhile, heat the milk in another pot, put the first sugar close to boiling, then the starch and rice and cook until the rice is soft.
Add the vanilla and grated orange peel and cook together for 2-3 more minutes, stirring.
Divide into bowls to serve.
When it reaches room temperature, put it in the fridge.
Before serving the rice pudding, garnish with cinnamon or ground hazelnuts.
And have a nice day with your sweet dessert
Bon appetit to everyone!
