Roz Eb Haleeb: Syrian Rice Custard
6
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
1 qt
milk
¼ c
rice
3 tbsp
cornstarch
½ c
sugar
¾ tsp
orange-blossom water
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
- 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.