I used to love rice pudding as a kid. Mom would make it for me and I would eat it for both dessert and breakfast (thus why this recipe gets tagged as a breakfast…). Not that it’s a healthy breakfast, mind you, but it’s got milk and milk is healthy, no? Syrian rice pudding differs from American rice pudding in several ways. We don’t use dried fruit in ours and we add orange blossom to give it that traditional Middle Eastern flavor. And in typical Syrian fashion, we top it all off with pistachios. This was actually the first time I made the pudding since leaving home and being spoiled by my mom (actually, confession: this was the second time because my first time was a TOTAL UTTER FLOP). So now that I’ve got it perfected, it can have its turn in the spotlight.
SYRIAN RICE PUDDING WITH ORANGE BLOSSOM WATER
Yield: 5 servings
5 c milk
1 c arborio rice
1 c sugar
5 T orange blossom water
In a large saucepan, combine milk, rice and sugar together. Heat and simmer on medium low for about 20 minutes. Add orange blossom water and simmer for another minute. Remove from heat and pour into containers. Refrigerate for several hours. Top with ground pistachios.