Rose Water Rice Pudding
- 6 cups milk
- 1 cup medium-grain rice
- 1/2 cup sugar
- 2 tablespoons cornstarch
- ⅓ cup water
- 2 teaspoons rose water
- 1/2 cup pistachio nuts
- Stir the milk, rice, and sugar together in a saucepan; bring to a simmer over low heat and cook, stirring frequently, until the rice softens, about 20 minutes.
- Stir cornstarch into water until smooth; add to rice mixture. Continue cooking while stirring for 5 minutes more. Stir rose water into the rice mixture; cook at a simmer for 1 minute.
- Divide the rice mixture between 6 bowls; refrigerate until completely chilled, about 3 hours.
- Garnish each portion with pistachio nuts to serve.
Top with fresh mango slices and unsweetened flaked coconut for a natural, tropical twist.
What others are saying
Greg Jones says:
Rose water is really popular in Middle Eastern cooking, and it's flavor is so delicate its sometimes hard to miss. I've used it from time to time in various ingredients, and I like it in this rice pudding too. It's perfect for entertaining too.
Queen Foodie says:
Not sure I understand the point of putting rose water in this. I couldn't even taste it 🤔 I do love pistachios tho. Any excuse to eat them is ok with me.