Agnie’s traditional Cyprus rice pudding
Prep time
Cook time
Total time
  • 1 liter coconut milk
  • 1 cup water
  • 400 ml coconut milk from tin
  • 2 tablespoons vanilla extract
  • 2 tablespoons orange blossom water (Anthonero)
  • ¾ cup rice for risotto
  • 1 cinnamon stick
  • 3 full tablespoons (60 g) corn starch
  • 4-5 tablespoons honey
  • 2 teaspoon cinnamon
  1. Place a pot over medium heat.
  2. Add the coconut milk, ½ cup of water, rice, coconut cream, cinnamon stick, vanilla and flower water.
  3. Stir and as soon as the mixture comes to a boil, lower heat to medium low and simmer for 30-35 minutes until the rice is cooked and the mixture thickens.
  4. Stir every 2-3 minutes, making sure the rice doesn’t stick to the bottom.
  5. In a bowl, mix the remaining water and corn starch, pour in the pot the water and corn starch mixture. Continue cooking for 1-2 minutes until it thickens a bit.
  6. When ready, add honey, remove from heat and pour the mixture equally in to serving bowls.
  7. Sprinkle with ground cinnamon.
  8. Refrigerate to chill.
10-12 servings
Recipe by - Delicious & Nutritious at