Rice pudding is a quintessential recipe known to many cultures, especially in the Middle East. It’s made with just rice, milk and sugar simmered over a pot to reach a creamy comforting texture that is subtly sweet and so satisfying. Rice pudding is often featured at celebratory events in Lebanon, but it’s especially significant for the New Year because the dish’s white color symbolizes hope for a new year filled with positivity, prosperity and peace.
| Level: | Easy |
| Total: | 50 min |
| Active: | 45 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 4 cups water, divided
- 1 cup white short-grain rice, unwashed (see Cook’s Note)
- 6 cups whole milk
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Chopped pistachios, for serving
- Ground cinnamon, for serving
Instructions
- Boil 3 cups of the water in a large pot. Add the rice, bring to a simmer and cook uncovered until the water is absorbed, about 15 minutes.
- Stir the rice, add the milk and sugar to the pot of rice, bring to a boil and then reduce heat to a simmer. Cook, stirring the mixture frequently, until the rice is fully cooked and the milk starts to thicken, about 15 minutes more.
- Dissolve the cornstarch with the remaining 1 cup of water and transfer to the pot. Add the vanilla extract and cook, stirring frequently, until the mixture thickens and the liquid is all absorbed, about 15 minutes more.
- Transfer the mixture into 8 bowls and enjoy it warm immediately. Alternatively, allow it to cool completely for 1 hour and then store it in the fridge to enjoy later. It will continue to thicken as it cools. When ready to enjoy, garnish with chopped pistachios and cinnamon. Serve warm or chilled.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 328 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 8 g |
| Cholesterol | 18 mg |
| Sodium | 84 mg |
| Serving Size | 1 of 8 servings |
| Calories | 328 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 1 g |
| Sugar | 35 g |
| Protein | 8 g |
| Cholesterol | 18 mg |
| Sodium | 84 mg |
Reviews
This pudding turned out to be more like soup. I’m certain you are not supposed to put that much milk/water to rice ratio.