Rose Water Rice Pudding

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Suzan Najjar Website
Rated 3.0 based on 1 customer reviews
Rose Water Rice Pudding
Rose Water Rice Pudding
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  • 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


  1. 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.
  2. 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.
  3. Divide the rice mixture between 6 bowls; refrigerate until completely chilled, about 3 hours.
  4. Garnish each portion with pistachio nuts to serve.
Mealthy tip:

Top with fresh mango slices and unsweetened flaked coconut for a natural, tropical twist.


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Image of Queen  Foodie
September 12, 2017 at 12:47am

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.