The classic and common rice pudding is modernized with a vibrant touch of fresh fruit.
Any fruit of your choice is roughly mashed to a pulp with some powdered sugar and is topped with thick, creamy rice pudding.
I used raspberry here, but the same procedure can be used with so many other fruits: blueberries, mango, kiwi, peaches… just peel what needs to be peeled then go on and mash away.I got this recipe from the Yahoo! featured video episodes of Cooking With My Mom (رز بالحليب).
I used Egyptian rice here, but any short-grain starchy rice will do.
6 cups milk
1 cup Egyptian rice
6 Tbsp sugar
2 Tbsp cornstarch
1/2 tsp mastic
Using a mortar and pestle, crush and rind the mastic with a teaspoon of regular sugar; set aside.
In a pot, place the rice and five of the six cups of milk.
Add the six tablespoons of sugar.
Over medium heat, stir the mixture continuously for 45 minutes from when it starts to steam.
On the side, dissolve the cornstarch in the remaining cup of milk.
Stir the mastica-sugar in the rice, followed by the cornflour-milk.
It will thicken considerably, so stir vigorously and remove from heat when thick enough.
Place the raspberries in a rimmed plate, add the powdered sugar, and mash using the back of a fork.
If using individual bowls, spoon some mashed raspberry on the bottom, and carefully top with the rice pudding.
Serve warm or cold.