A classic Greek-style rice pudding with a twist of fragrant rosewater
1L (4 cups) light milk, plus 1 tablespoon extra
1/2 cup (110g) arborio risotto rice
2 tablespoons caster sugar
1/2 teaspoon vanilla extract
1 teaspoon rosewater
1 teaspoon cornflour
1/2 cup low-joule strawberry jam, warmed
*Shopping tip: Rosewater is available from gourmet food shops and delis.
*Low FODMAP diet tip: Make this a Low FODMAP recipe by using lactose free or rice milk.
*1. Place milk and rice in a saucepan over medium-low heat, stirring constantly until it comes to just below boiling point. Reduce the heat to low and gently cook, stirring occasionally for 30-40 minutes until the rice is tender.
*2. Add the sugar, vanilla extract and rosewater to the rice, stirring until the sugar dissolves. Mix corn-flour with the extra 1 tablespoon of milk to form a smooth paste, then add to the rice and stir over low heat for 1-2 minutes until thickened.
*3. Divide the rice pudding among bowls, then serve immediately, drizzled with warm strawberry jam.