Middle Eastern Rice Pudding

Method

1. 1

   Rinse the rice

   Rinse the rice under cold water for 30 seconds, until the water runs mostly clear, then drain well.

2. 2

   Soften the rice

   Put the rice and water in a heavy-based saucepan over medium heat and bring to a gentle simmer; cook uncovered for 10 minutes, stirring occasionally, until the grains begin to soften and a little water remains.

3. 3

   Add the milk

   Add the remaining milk, reserving 2 tablespoons for the cornflour, and the crushed cardamom pods; bring to a gentle simmer over medium heat, stirring often, until small bubbles appear at the edge.

4. 4

   Cook until creamy

   Reduce the heat to low and cook uncovered for 25 minutes, stirring frequently, until the rice is very tender and the mixture is creamy but still loose.

5. 5

   Sweeten the pudding

   Stir in the sugar over low heat for 2 minutes, until fully dissolved; keep stirring and add a splash of extra milk if the base begins to catch.

6. 6

   Thicken gently

   Mix the cornflour with the reserved 2 tablespoons cold milk until smooth, stir it into the pan, and cook over low heat for 2 to 3 minutes, stirring constantly, until the pudding lightly coats a spoon.

7. 7

   Add rosewater

   Take the pan off the heat, remove and discard the cardamom pods, then stir in the rosewater.

8. 8

   Serve warm or chilled

   For warm pudding, divide between bowls and top with pistachios and cinnamon; for chilled pudding, cool and refrigerate for at least 2 hours, then stir in extra milk a tablespoon at a time until creamy before topping.

Tips

• A little water remaining after the rice's initial simmer is fine; add the milk when the grains are starting to soften.
• Stir frequently and keep the milk at a gentle simmer to prevent scorching or boiling over.
• Add rosewater off the heat to preserve its fragrance, and remove the cardamom pods before serving.

Swaps

• Use a small pinch of ground cardamom instead of the pods, adding it with the milk.
• Use chopped almonds instead of pistachios.

Storing

Cool promptly, cover and refrigerate for up to 3 days. Reheat gently with a splash of milk, or loosen chilled portions with milk before serving.