Creek And Rice Pudding

A classic Greek-style rice pudding is lightened with milk and a splash of fragrant rosewater.

Ingredients (serves 4)

• 1L (4 cups) light milk, plus 1 tbs extra
• 1/2 cup (110g) arborio rice
• 2 tbs caster sugar
• 1/2 tsp vanilla extract
• 1 tsp rosewater (see Notes)
• 1 tsp cornflour
• 1/2 cup low-joule strawberry jam, warmed
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Method

1. Place milk and rice in a saucepan over medium-low heat, stirring constantly, until it comes to just below boiling point. Reduce the heat to low and gently cook, stirring occasionally, for 30-40 minutes until the rice is tender.

2. Add the sugar, vanilla extract and rosewater to the rice, stirring until the sugar dissolves. Mix cornflour with the extra 1 tbs milk to form a smooth paste, then add to the rice and stir over low heat for 1-2 minutes until thickened.

3. Divide the rice pudding among bowls, then serve immediately, drizzled with warm strawberry jam.

Notes

• Rosewater is available from gourmet food shops and delis.

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