Middle Eastern Rice Pudding With Rose Water

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Gather the ingredients.

Step 2

Rinse the rice well with cold water to remove any starchy coating from the grains.

Step 3

In a large saucepan over medium-high heat, combine the rice and 5 cups of the milk. Bring the liquid to a low boil and then reduce the heat to a simmer.

Step 4

Simmer until creamy, about 45 minutes. Stir the mixture occasionally to ensure the rice isn't sticking to the bottom of the pan.

Step 5

Add the remaining 3 tablespoons of milk along with the sugar, cardamom, salt, and cornstarch to the rice mixture and stir thoroughly. Add the rose water and bring to a boil for 1 minute.

Step 6

Remove from the heat and allow to sit for 5 minutes to thicken.

Step 7

Transfer to serving bowls and serve immediately, or refrigerate for at least 1 hour and serve chilled.

Step 8

If desired, top each serving with a dash of ground cardamom and fresh mint leaves. Enjoy.

Step 9

Recipe Variations

Step 10

Make a baked rice pudding by cooking the rice in 2 cups of milk until tender. Combine the cooked rice with the remaining ingredients in a greased casserole dish and bake in a 350 F oven for 1 hour, or until a knife inserted in the middle comes out clean.

Step 11

To decrease the number of calories and grams of fat in the dessert, use 2 percent milk instead of whole. However, the dish will not be as creamy and rich with lower-fat milk.

Step 12

To add more texture to the recipe, you can chop up pistachios and crumble them on top of the pudding.

Step 13

For added flavor, mix in a little vanilla extract or cinnamon, or drizzle some honey or sprinkle raisins on top of the dessert.