Orange Blossom Rice Pudding

Ingredients

• 1 cup pudding rice (or similar short grain rice)
• 3/4 cup superfine sugar (caster)
• 2 1/2 cups whole milk, plus a few tablespoons extra for mixing
• 2 tablespoons cornstarch
• 3 tablespoons orange blossom water
• ground cinnamon, for sprinkling

Directions

1. 1

   Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.

2. 2

   Bring to a boil and cook until rice is tender.

3. 3

   Add the milk and sugar. Return to a boil and then reduce the heat and simmer.

4. 4

   Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.

5. 5

   While stirring the rice, slowly add the cornstarch mixture.

6. 6

   Mix in the orange blossom water and bring to a boil.

7. 7

   Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.

8. 8

   Cool at room temperature and then refrigerate for at least one hour.

9. 9

   Dust with cinnamon before serving.