Chef Sarah Ellsworth, the London Plane, Seattle, uses creamy bomba rice and orange-flower water to make an elevated rice pudding for her daughter—for breakfast: “It's a weekend treat.”
Recipe information
Total Time
1 hours
Yield
6 Servings
Ingredients
1
¼
5
½
½
1
⅓
Need to make a substitution?
Preparation
Step 1
Bring rice, salt, and 1½ cups water to a boil in a medium saucepan. Reduce heat, partially cover, and simmer until water is almost completely absorbed, 6–8 minutes. Add milk, return to a simmer, and cook, stirring occasionally, until rice is tender and milk is thickened, 30–35 minutes. Add sugar and orange-flower water and cook, stirring, until sugar is dissolved, about 1 minute longer. Let cool slightly.
Step 2
Serve rice pudding topped with sliced pear and chopped pistachios and drizzled with honey.