Roz Eb Haleeb: Syrian Rice Custard
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.
- 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.