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Print this Recipe    Rice Pudding 18

Middle Eastern Rice Pudding

120 gm short grain or arborio rice
1 litre milk
2 tablespoons
sugar
1 teaspoon cornflour
1 tsp vanilla

Place rice and milk in saucepan and bring slowly to the boil stiring
occasionally. Just before the milk reaches boiling point, turn down
heat and continue to gently simmer and stir occaisionally (the mix
should be just barely bubbling). Contine to cook for 30 to 40 mins
until each grain is tender but still distinct. Mix the cornflour
in 1 tablespoon of cold water. Turn up the heat slightly and add
cornflour, vanilla and sugar to rice and stir until creamy. Pour
pudding into four small bowls, sprinkle liberally with cinamon and
eat either hot or cold.

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