Description
Rice Pudding with Rose Water is a creamy, aromatic dessert that combines comforting rice pudding with the fragrant essence of rose water. It’s a delightful treat with a subtle sweetness and floral elegance.
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
- In a saucepan, bring the milk and sugar to a boil over medium heat.
- Once boiling, add the rice. Stir until the mixture comes to a boil again, then reduce the heat to low.
- Allow the rice to cook for about 45 minutes, stirring occasionally, until it becomes very creamy. If the mixture thickens too much, add more milk as needed to achieve the desired consistency.
- Stir in the rose water and cook until bubbles appear on the surface.
- Remove the saucepan from heat and allow it to cool slightly.
- Pour the rice pudding into a serving bowl and refrigerate it until fully chilled, at least 1 hour.
- Before serving, sprinkle the slivered almonds on top for a delightful crunch.
Notes
- Vegan version: Substitute whole milk with coconut or almond milk for a plant-based alternative.
- Sweetener swap: Use honey, maple syrup, or a sugar substitute instead of white sugar.
- Nut topping: Chopped pistachios or hazelnuts can be used instead of almonds.
- Spices: Add cardamom or cinnamon for extra warmth and complexity.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
