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Roz Eb Haleeb: Syrian Rice Custard
6
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
1 qt
milk
Jump
¼ c
rice
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3 tbsp
cornstarch
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½ c
sugar
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¾ tsp
orange-blossom water
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This recipe from the 1962 book The Art of Syrian Cookery by Helen Corey is a classic Syrian custard—smooth and creamy and simple to prepare at home.

 

Directions

  1. Heat milk on medium fire until crust forms, about 10 minutes. Add rice. Stir slowly until milk boils. Cook on low fire for 20 minutes. Mix cornstarch with a little water to make a paste. Add to milk-rice mixture; add sugar and stir until custard begins to get thick. Add orange-blossom water just before removing from fire. Cool and pour into custard cups.

Excerpted from The Art of Syrian Cookery by Helen Corey, copyright © 1962, published by Doubleday & Company.