Method :
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Heat the milk.
-
Sprinkle over the rice and bring to
boil, stir.
-
Lower the heat and cook gently, stir,
until the pudding is thick, velvety and falls easily from the spoon.
-
This may takes up to 2 hours.
-
Use a heat diffusing mat, to prevent
the rice cooking too quickly and sticking to the pan.
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When the rice pudding is cooked, stir
in the sugar and the orange flower water, to taste.
-
Pour into a serving dish or into
individual dishes.
-
Serve warm or cold with pistachio
nuts, almonds and crystallized violets or rose petals scattered over
the top.
Serves 4
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