Taste of Turkey - Rice Pudding

It is smooth and cold like ice-cream, but not as ordinary. Rice pudding is a great dessert for a large group of guests or family, including kids. You can make a lot of it at once if you simply double the recipe. However, I have to warn you that even this recipe will yield at least 10 servings.

Ingredients:
1 cup short-grain rice
4 cups whole milk
1.5 cups sugar
1 tsp rose water (you can find rose water in a Middle Eastern grocery store or aisle)



Directions:

1. Soak the rice in cold water for at least 30 minutes, then drain.

2. Place in a large, heavy-bottom pan with enough water to cover, bring to a boil, then let simmer for 5 minutes.

3. Remove the pan from the heat and drain the rice thoroughly. I even washed the pot before I returned the rice into it. Place the milk in the pan and add the rice. Bring to a boil, stir in the sugar, then reduce the heat and let simmer for 15 minutes. The mixture should be moist and creamy.

4. Remove the pan from the heat, stir in the rose water. Transfer rice into a large serving bowl or individual bowls. Set aside to cool and chill in the refrigerator for over an hour before serving. You can store it in the fridge longer if you make it a day or two in advance.

You can serve this refreshing, yet sweet dessert as it is, sprinkled with cinnamon, or with hot tea.