My son is 17 months old now and in my mom’s opinion, I should introduce him to her rice pudding. I love this treat. Although, I am lactose intolerant, it was worth the pain after eating it.
2 Liters of Milk (8 Cups)
1/2 Cup of Rice
3/4 Cup of Sugar
One teaspoon of Flower Water.
How to Prepare:
Add the rice with one cup of water in a large pot and bring to a boil, then lower the flame and cook until the rice starts to open up a bit (About 10 minutes).
Add the milk and cook on a low flame until the rice is well done and the milk gets thicker while stirring occasionally to prevent the rice from sticking.
Add the sugar and stir until the sugar is fully melted.
When it is done, turn off the flame and add the flower water.
Put in small serving bowls and let it cool outside and then put in the fridge for 2 to 3 hours before serving.