Rice Pudding (Roz bel Hlib)

Ingredients

• 150 g (5 oz)short-grain rice
• 1 L (4 cups)milk
• 80 g (3 oz)sugar
• 1 tbsporange blossom water
• to finishcinnamon

Method

1. In a medium-sized heavy-bottomed pot, combine 150 g (5 oz) of short-grain rice with 1 L (4 cups) of milk. Place the pot over medium heat. Stir the mixture gently with a wooden spoon to prevent the rice from sticking to the bottom of the pot.
2. Bring the mixture to a gentle simmer. Once it starts simmering, reduce the heat to low. Continue stirring occasionally to ensure even cooking and to avoid any scorching at the bottom. The rice will slowly absorb the milk and start to swell, becoming tender and creamy.
3. After about 30 minutes, check the texture of the rice. It should be soft and the mixture should be thickening. If the rice is not yet tender, continue to cook, stirring occasionally, until it reaches a creamy consistency.
4. Once the rice is tender and the mixture is creamy, add 80 g (3 oz) of sugar to the pot. Stir well to dissolve the sugar completely. You should notice the mixture becoming slightly glossy as the sugar integrates.
5. Add 1 tablespoon of orange blossom water to the pot. Stir thoroughly to distribute the fragrant aroma throughout the pudding. The scent of orange blossom should be noticeable, adding a delicate floral note to the dish.
6. Remove the pot from the heat once the rice pudding has reached a thick, creamy texture. It should coat the back of a spoon without being runny. Let it cool slightly if you prefer to serve it warm, or allow it to cool completely for a chilled version.
7. To serve, spoon the rice pudding into individual bowls. Finish by sprinkling a light dusting of cinnamon over each serving. The cinnamon will add a warm, spicy aroma that complements the sweet and floral flavors of the pudding.