Greek rice pudding

Name: Greek rice pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1L (4 cups) light milk, plus 1 tbsp extra (see notes for Low FODMAP substitution); 110g rice; 40.00 gm caster sugar; 2.20 gm vanilla extract; 1 tsp rosewater (see Notes); 2.50 gm cornflour; 165.00 gm low-joule strawberry jam, warmed

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Author : Jill Dupleix

boil winter dessert

Ingredients

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1L (4 cups) light milk, plus 1 tbsp extra (see notes for Low FODMAP substitution)110 grams rice40.00 gm caster sugar2.20 gm vanilla extract1 tsp rosewater (see Notes)2.50 gm cornflour165.00 gm low-joule strawberry jam, warmed

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Instructions

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Step 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.

Step 2

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

Step 3

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