Active Time
25 MIN
Total Time
1 HR
Yield
Serves : 6
© Zubin Schroff

How to Make It

Step 1    

In a fine-mesh sieve, rinse the rice under cold water until the water runs clear. Transfer the rice to a medium saucepan. Add the water and salt and bring to a boil. Add 2 tablespoons of the butter, cover and cook over low heat until the water is almost completely absorbed, about 15 minutes.

Step 2    

Stir in the milk and sugar and bring to a boil over moderate heat. Cook, stirring occasionally, until the rice is tender, about 7 minutes. Stir in the orange-flower water and simmer for 1 minute. Transfer the rice pudding to a bowl and let cool; the pudding will firm up.

Step 3    

Meanwhile, in a small skillet, melt the remaining 1 teaspoon of butter. Add the almonds and cook over moderately high heat, stirring, until golden, about 6 minutes. Transfer the almonds to a plate to cool. Sprinkle the almonds over the pudding and serve.

Make Ahead

The rice pudding can be refrigerated overnight. Serve chilled or at room temperature.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5