Middle Eastern Rice Pudding
- 120 gm short grain or arborio rice
- 1 litre milk
- 2 tablespoons
- 1 teaspoon cornflour
- 1 tsp vanilla
Place rice and milk in saucepan and bring slowly to the boil stiring occasionally. Just before the milk reaches boiling point, turn down heat and continue to gently simmer and stir occaisionally (the mix should be just barely bubbling). Contine to cook for 30 to 40 mins until each grain is tender but still distinct. Mix the cornflour in 1 tablespoon of cold water. Turn up the heat slightly and add cornflour, vanilla and sugar to rice and stir until creamy. Pour pudding into four small bowls, sprinkle liberally with cinamon and eat either hot or cold.
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