75 g (2½ oz) Thai fragrant rice,
washed, soaked in water for at
least 30 minutes and drained
1 litre (32 fl oz / 4 cups) milk
1 tsp rose water concentrate, or
to taste
1 tsp ground cumin (optional)
110 g (4 oz / ½ cup) sugar
Bring 1 litre (32 fl oz / 4 cups) water to a rapid boil in a pot.
Add pre-soaked rice and reduce heat to medium-low. Simmer, stirring
constantly, for about 30 minutes. Regularly top up with hot water as liquid
reduces and continue stirring until rice grains are partially disintegrated.
Add milk and continue to simmer, still stirring constantly, for 10–20 minutes,
until pudding is very thick; the consistency should be between double
(heavy) cream and clotted cream. To test, dip a spoon in and remove; the
pudding should cling to the back of the spoon.
Stir in rose water concentrate to taste, then switch off heat.
Ladle into a serving bowl and garnish as desired with cumin if using. Serve
hot, with sugar on the side for diners to sweeten to their own taste.
Make sure that water is boiling
rapidly before adding pre-
soaked rice.
When rice is partially disin-
tegrated, add milk and stir
through.
Ground cumin is intense in aroma
and flavour, so use sparingly.
Too much and the delicate taste
of the rice pudding could be
overpowered.
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