Ingredients
Yield: 6 cups
- 2¾ water, divided
- ¾ cup basmati rice, rinsed
- 4 cups milk
- ¾ cup granulated sugar
- ¼ teaspoon kosher salt
- 3 tablespoons cornstarch
- Ground cinnamon, for garnish
DessertsDairyVegetarianEasyMiddle East
Preparation
Step 1
In a small pot, combine 1½ of the water with the rice over medium heat. Cook uncovered until the water is completely absorbed, 12 to 15 minutes.
Step 2
Meanwhile, in a medium pot, combine 1 cup of the water with the milk, sugar and salt. Bring to a very light simmer.
Step 3
Transfer the cooked rice into the heated milk and continue to cook, stirring often, until the rice grows and begins to rice to the top, 15 minutes.
Step 4
In a small bowl, stir the cornstarch with the remaining ¼ cup of water until smooth, then add to the pot. Continue cooking, stirring constantly, until thick and porridge-like in consistency, about 5 minutes.
Step 5
Remove from the heat and let cool, then refrigerate for 4 hours to chill. Divide between bowls, garnish with cinnamon and serve.
