For the rice pudding layer
- One and a half-litters milk
- 3/4 cup short grain rice
- ½ cup water
- ½ cup sugar
- 1 teaspoon vanilla
For the orange pudding layer
- 5 cups orange juice
- 7 tablespoons corn starch
- 3/4 cup sugar
Prepare the rice milk:
Put the milk in a deep pot and bring to a boil
In the meantime wash the rice and drain it
Note: Do not soak the rice, you only want to wash it to retain as much starch as possible, because the starch in the rice is our thickening agent
When the milk boils, lower the heat and add the rice and water and stir continuously until the rice is cooked through and the milk thickens.
When the rice is cooked and the milk thickens add the sugar and stir well until the sugar dissolves, remove from heat and pour into your serving dishes . Remember to leave some space for the orange layer
Allow the rice pudding to cool down completely before adding the orange Pudding
Prepare Pudding orange:
Place 4 cups of orange juice in a pot
Dissolve the starch in the remaining one cup and add it to the pot.
Cook over medium heat while continuously stirring until the pudding comes to a boil
lower the heat and cook for 5 more minutes
Add the sugar and stir until it dissolves completely
Take off the heat.
Gently pour the orange pudding over the rice pudding and allow it to cool completely before placing it in the fridge
The amount of sugar can be adjusted according to your preference
- For Middle East Touch – Optional: For the milk layer there are two secret ingredients that set this dessert apart from any other pudding : the mastic and the orange blossom water. Both ingredients are optional but they do elevate this dessert to the next level.