Method
- Partially Cook the Rice
- In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for approximately 15 minutes, or until the rice is about 70% cooked. The grains should be partially tender but still slightly firm in the center.
- Prepare the Cornstarch Mixture
- In a small bowl, whisk together the cornstarch and ½ cup of cold milk until completely dissolved and smooth. Set aside.
- Add the Milk and Sugar
- Gradually pour the warm milk into the partially cooked rice, stirring gently.
- Add the sugar and stir until dissolved.
- Pour in the cornstarch mixture, stirring continuously to distribute it evenly and prevent lumps.
- Infuse with Lemon Leaves
- Add the fresh lemon leaves to the saucepan.
- Continue cooking over low heat, stirring frequently, until the rice is fully tender and the pudding becomes thick, smooth, and creamy.
- If desired, add a tiny pinch of ground mastic or a few drops of rose water for an additional layer of flavor.
Chill and Serve
- Remove the saucepan from the heat and discard the cooked lemon leaves.
- Spoon the rice pudding into individual dessert cups or a decorative serving bowl.
- Allow the pudding to cool slightly, then garnish with fresh lemon leaves.
- Refrigerate for at least 2 hours, or until thoroughly chilled. Serve cold, garnished with fresh lemon leaves.”
Notes
Chef's Tips
- Fresh Lemon Leaves: This is how my family traditionally prepares rice pudding. Fresh lemon leaves give the pudding a delicate, natural citrus aroma. Always use untreated, food-safe leaves.
- Creamy Texture: Stir frequently while cooking to prevent the rice from sticking to the bottom of the saucepan.
- Perfect Consistency: The pudding will continue to thicken as it cools, so avoid overcooking.
- Optional Flavorings: Add a tiny pinch of ground mastic or a few drops of rose water for extra Middle Eastern flavor.
- Serving: Refrigerate for at least 2 hours before serving. Enjoy chilled.