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
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.