Rice pudding

I love rice pudding. It’s easy to make, satisfying and you can change the flavors in hundreds of way. I tend to cycle between :

  • Vanilla and cinnamon
  • Vanilla and oranges
  • Spices! (usually green cardamom, cinnamon, sapote and vanilla)

Today I felt like something perfumed with orange blossom water, so I built from that. It’s not traditional by any sense, but I like it ans it’s the proof you can play around!

2 1/2 cup od whole (3.25%) milk
1/3 cup jasmine rice
1 vanilla bean (or 1 tea spoon vanilla extract)
1/4 tea spoon fleur de sel
1/4 cup sugar
1/4 tea spoon orange blossom water
1/2 tea spoon freshly grated ginger
1/8 tea spoon sapote, freshly grated


1. In a thick bottom pot, combine the milk, rice, salt, ginger, sapote and vanilla bean (if using). Bring to a boil. Lower the heat to medium low until the ride is tender. Stir frequently to avoid sticking.

2. Remove from heat and remove the vanilla bean. Add the sugar and orange blossom water. If using vanilla extract add it here.

3. Return to heat until the pudding thickens (about 5-10 minutes). Spoon into individual ramekins.

4. Wrap with a plastic wrap touching the surface to avoid forming a skin on top (leave it off if you like that skin) and put in the fridge until cold.


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