This recipe came to me from my mother. It’s a particular rice pudding dish since it makes me nostalgic for my youth. Rosewater is fantastic in many sweets, particularly in this rice pudding dish. The rosewater in this recipe makes it special to me. It provides a flavor that transports you to a different region of the world and makes you feel as though you are browsing a souk. Offer cold.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 ½ cups whole milk, or more as needed
- ½ cup white sugar
- ½ cup white rice
- 1 ½ teaspoons rose water
- ½ cup blanched slivered almonds
Instructions
- Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
- Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly. Pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 59 mg |
| Sugars | 24 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I like the fact that the recipe is so simple. I used some risotto rice and it worked really well. I didn’t have the blanched almonds so sprinkled it with almond meal instead which I needed to use up.
I had some leftover rice from another meal that my roommate thought was too soft. I try to reuse leftovers, so I was working with cooked rice. I should have reduced the liquid content but foolishly forgot to, so I ended up adding one small packet of unflavored gelatin to ensure I get a good pudding consistency. I love rice pudding with rose water. I also ground some pistachios for a topping. I rated the recipe 5 stars because while I used it as a base, I really kind of did my own thing here.
This was amazing!! I don’t like sweetness a lot, so I didn’t add any sugar and it turned out great to my taste. My husband added honey on the top for the sweetness.
Very nice, simple recipe. I used extra long grain basmati rice. Pre-soaked the rice for maximum length and fullness. High quality rice and rose water make this one pop!
Love this recipe and will make it again. So simple and delicious! I used rose water with almond.
This was delicious and so easy to make with such few ingredients. Perfectly sweet. I used basic plain white rice and the texture was perfect. Not a solid mass but not soupy. Sets up very nicely. Great served with fresh fruit. I would like to try it by switching out the rose water with orange blossom water next time.
I thought this was very good. I liked the rosewater addition. I used skim milk as that was what was in the fridge and it came out fine. I used Uncle Ben’s Jasmine rice and Sugar in the Raw to make this