👨‍🍳 作り方

1. 1

   Rinse the rice under cold water, or soak for 10 minutes (optional).

   💡 プロのコツ: Rinsing removes excess starch, while soaking can help it cook faster.
2. 2

   In a medium saucepan, combine the rinsed rice with 1 cup of water. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes, or until the rice is fully cooked and the water is absorbed.

3. 3

   Pour in the 3 cups of milk and stir. Keep stirring over medium heat.

   💡 プロのコツ: Stirring prevents the rice from sticking to the bottom.
4. 4

   In a small bowl, whisk together the cornstarch with the remaining 1/2 cup of milk until smooth. Pour this mixture into the saucepan.

   💡 プロのコツ: Ensures a lump-free thickening agent.
5. 5

   Add the sugar and ground mastic to the saucepan. Continue stirring over medium heat for another 15-20 minutes, until the pudding begins to thicken and bubble.

   💡 プロのコツ: The pudding will thicken further as it cools.
6. 6

   Remove from heat and stir in the rosewater and orange blossom water.

   💡 プロのコツ: Adding floral waters at the end preserves their delicate aroma.
7. 7

   Pour the rice pudding into individual serving bowls or a larger dish. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.

   💡 プロのコツ: Serve chilled for the best refreshing experience.
8. 8

   Garnish with a sprinkle of cinnamon powder and chopped pistachios, if desired.

   💡 プロのコツ: Other garnishes like dried rose petals or a drizzle of honey are also lovely.