5 cups of milk
10 tsp of sugar
½ cup of rice
2–3 tbsp of corn flour
2 tsp of orange blossom water
Pistachio/cinnamon as a garnish


Wash rice and then leave to dry.

Bring the milk, sugar and rice to a boil on a low heat for 20 minutes, or until the rice softens, stirring regularly to avoid clumping.

As the rice softens, add the orange blossom water and 2 tbsp of corn flour, then stir it in and boil and stir for another 5 minutes, or until the pudding hardens and gains the consistency of yogurt. If required, add the third teaspoon of cornflour to firm up the pudding more.

As the pudding thickens, pour it in your serving bowls and let rest for a few minutes and refrigerate to let it set.

Serve cold, garnished with either pistachio or cinnamon.

Read our interview with George Choueiri here.

This piece was produced in partnership with the new CONNOISSEUR Empire Collection, which includes the 'King Cyrus Of Persia’ ice cream with pistachio, cinnamon, honey and date.

View our entire Empire flavour exploration here.