Lebanese style rice pudding with rosewater and strawberry compôte

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

Rice pudding with lemon, toasted ginger cake and spiced blueberry compôteBy Matt Tebbutt
From Saturday Kitchen

 

Ingredients

For the Rice Pudding:

  • Jasmine rice: 100g (3½oz)
  • Caster sugar (plus 1 tbsp extra): 50g (1¾oz)
  • Milk: 600–800ml (20fl oz–1½ pint)
  • Arab mastic (optional): 1 tsp
  • Cornflour: 1½ tbsp
  • Rosewater: 1 tsp

For the Compôte:

  • Ripe strawberries: 250g (9oz)
  • Strawberry jam: 100g (3½oz)
  • Orange blossom water: 1–2 tsp

To Decorate:

  • Pinch of cinnamon
  • Toasted Israeli pistachios: 50g (1¾oz)
Alternative Ingredients

Here are some suitable alternatives for Arab mastic:

    • Guar Gum: Guar gum is a versatile thickening agent that can be used in cooking and baking. It doesn’t have the same flavor as mastic, but it provides similar thickening properties.
    • Xanthan Gum: Xanthan gum is another thickener that works well in recipes. It’s commonly used in gluten-free baking and can replace mastic in certain applications.

Method

  1. Rice Pudding:
    • Rinse the rice and transfer it to a large saucepan.
    • Add 200ml (7fl oz) water and cook over low heat until the water is absorbed (about 4–5 minutes).
    • Add sugar and most of the milk.
    • Grind the mastic (if using) with the extra sugar, then add it to the pan.
    • Mix cornflour with the remaining milk to form a paste; add this mixture to the pan.
    • Cook for about 15 minutes or until thickened.
    • Taste the rice pudding and adjust sugar if needed. Add rose water.
    • Allow to cool.
  2. Strawberry Compote:
    • In a large saucepan, combine strawberries and jam.
    • Cook over low heat until strawberry juices start to run (8–10 minutes).
    • Add orange blossom water to taste.
    • Set aside.
  3. Serve the rice pudding cold with strawberry compote. Garnish with pistachios and cinnamon.

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