Adapted from The Aleppo Cookbook

Serves 4-6

Ingredients

Rice and Milk Layer:
1/3 cup (2 1/2 ounces, 70 grams) short-grain rice, preferably Egyptian
1 cup (240 ml) water
3 3/4 cups (890 ml) milk
1/4 cup (1 3/4 ounces, 50 grams) granulated sugar
1/4 cup (1 ounce, 30 grams) cornstarch
1/4 cup (60 ml) cold water

Orange Layer:
2 1/2 cups (600 ml) orange juice
Zest of 1 orange
1/2 cup (3 1/2 ounces, 100 grams) granulated sugar, or to taste
1/4 cup (1 ounce, 30 grams) cornstarch
1/4 cup (60 ml) cold water
Peeled pistachios or almonds to garnish

Directions 

To make the rice and milk layer: Wash the rice until the water runs clear and drain. Add the rice and 1 cup water to a small pot and place over medium heat. Once it comes to a boil, cover, and reduce heat to low. Cook for 15 minutes, then remove from heat.

Stir together the milk and sugar, then add to the pot with the cooked rice. Bring to a boil over high heat, then decrease to a simmer and cook for 8 minutes while stirring.

In a small bowl, whisk the cornstarch with 1/4 cup water. Slowly add to the simmering milk and continue to stir while boiling until the mixture thickens. Simmer for a few more seconds and allow to cool slightly before dividing among small serving dishes or one large glass bowl. Cool to room temperature, then cover and refrigerate for a few hours to overnight to chill completely.

To make the orange layer: In a medium pot, whisk together the orange juice, zest, and sugar over medium heat. Bring to a boil and simmer for a few seconds before straining through a fine mesh strainer and returning to the pot. Bring back to a boil.

In a small bowl, whisk the cornstarch with 1/4 cup water. Slowly add to the simmering orange juice and continue to stir until the mixture thickens. Continue to stir for a few more seconds before removing from heat. Allow to cool slightly before gently pouring over the milk layer. Cover and refrigerate until well chilled.

Serve cold topped with pistachios or almonds.