- Prep Time: 15 mins
- bake Time: 15 mins
- Total Time: 3 hrs, 30 mins
- yield: 4
Ingredients
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1/2 cup Egyptian (calrose) rice, soaked in water and drained
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1 1/2 cups of water
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2 cups soy milk, or other plant milk of choice
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2 tbsp Anthony’s Goods Cornstarch
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3-4 tbsp Anthony’s Goods Cane Sugar
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1/8 tsp crushed mastic
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1 tbsp orange blossom water
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1 tbsp rose water
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Crushed raw pistachios and dried rose petals, for topping
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Instructions
This fragrant, rich and creamy rice dish is a vegan take on Lebanese rice pudding. Enjoy it for breakfast or dessert!1. Before cooking, soak the rice for 15-20 minutes, then drain and rinse it.
2. Add the rice to a pot with the water and bring it to a boil. Reduce to a simmer and cook for 10 minutes, or until tender.
3. Add the sugar, mastic and 1 1/2 cups of soy milk to the pot. Dissolve the cornstarch in the remaining 1/2 cup of soy milk and add that to the pot as well.
4. Continue to cook, stirring constantly, until the mixture thickens.
5. Remove the pot from the heat and stir in the orange blossom and rose waters.
6. Let the pudding cool a bit before ladling it into smaller bowls and sprinkling with crushed pistachios and dried rose petals. Place these bowls in the fridge and let the pudding set completely for several hours before enjoying.
This fragrant, rich and creamy rice dish is a vegan take on Lebanese rice pudding. Enjoy it for breakfast or dessert!
