How to make it

  • In a fine-mesh sieve, rinse the rice under cold water until the water runs clear.
  • Transfer the rice to a medium saucepan.
  • Add the water and salt and bring to a boil.
  • Add 2 tablespoons of the butter, cover and cook over low heat until the water is almost completely absorbed, about 15 minutes.
  • Stir in the milk and sugar and bring to a boil over moderate heat.
  • Cook, stirring occasionally, until the rice is tender, about 7 minutes.
  • Stir in the orange-flower water and simmer for 1 minute.
  • Transfer the rice pudding to a bowl and let cool; the pudding will firm up.
  • Meanwhile, in a small skillet, melt the remaining 1 teaspoon of butter.
  • Add the almonds and cook over moderately high heat, stirring, until golden, about 6 minutes.
  • Transfer the almonds to a plate to cool. Sprinkle the almonds over the pudding and serve.
  • Make Ahead:
  • The rice pudding can be refrigerated overnight.
  • Serve chilled or at room temperature

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    " It was excellent "
    momo_55grandma ate it and said...
    different rice sounds delcus high5 thanks
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