Riz au lait parfumé au pandan et à la fleur d’oranger
Serves : 4 people
Preparation : 5 minutes
Cooking : 1 hour 10
Ingredients
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1 liter of whole raw milk
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125 grams of short-grain white rice
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60 grams of granulated sugar
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2 leaves of pandan
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2 tbsp of orange blossom water
Instructions
In a saucepan, heat the milk, adding the chopped pandan leaves and orange blossom water. If you’re using vanilla, add the vanilla seeds and the pod.
Once the milk has come to a boil, add the rice and let it simmer over very low heat for 1 hour without stirring. After an hour, add the sugar, stir well, and let it cook for another 10 minutes.
Remove from the heat and take out the pandan leaf pieces (or the vanilla bean). This is when you’ll regret having had this idea. You’ll find that it’s better to cut the leaves into large pieces rather than tiny ones.
The more adventurous among you can do it like me with chopsticks; the masochists can use their fingers.
Pour the rice pudding into a bowl and let it cool to room temperature. You can enjoy it warm, or if you prefer it cold, place it in the refrigerator.