Middle Eastern Rice Pudding With Rose Water
A delightful rice pudding features a Middle Eastern flair with the fragrant notes of rose water and cardamom, enjoyable both warm and chilled.
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Instructions
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Rinse rice thoroughly with cold water.
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Combine rinsed rice with 5 cups milk in a large saucepan over medium-high heat. Bring to a low boil, then reduce heat to a simmer.
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Simmer for 45 minutes until creamy, stirring occasionally.
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Stir in 3 tablespoons milk, sugar, cardamom, salt, and cornstarch. Add rose water and boil for 1 minute.
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Remove from heat and let sit for 5 minutes to thicken.
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Transfer to serving bowls. Serve warm or refrigerate for at least 1 hour to serve chilled.
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Optionally, garnish with ground cardamom and fresh mint leaves.