Rosewater Rice Pudding is one of those desserts that feels both comforting and elegant at the same time. It’s creamy, subtly sweet, and has a delicate floral aroma that makes it truly special. This version is easy to make, even if you’ve never made rice pudding before.
Why You Will Love This Recipe
What makes this Rosewater Rice Pudding so amazing? It’s the perfect balance of creamy texture and delicate flavor. The rosewater adds a unique, aromatic touch that elevates it from ordinary rice pudding to something truly special. Plus, it’s naturally gluten-free and can easily be made vegan with a few simple swaps. It is a truly delightful dessert.
Ingredients
- 1/2 cup short-grain rice (like Arborio or sushi rice)
- 4 cups milk (dairy or non-dairy, like almond or oat milk)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon rosewater
- Optional toppings: chopped pistachios, shredded coconut, a sprinkle of cinnamon
Step-by-Step Instructions
Step 1: Rinse the Rice
Rinse the rice under cold water for a minute or two. This helps remove excess starch and prevents the rice pudding from becoming too gummy. Drain the rice well.
Step 2: Combine Ingredients
In a medium saucepan, combine the rinsed rice, milk, sugar, and salt. Stir well to make sure the sugar is dissolved.
Step 3: Simmer Gently
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Once it simmers, reduce the heat to low.
Step 4: Cook Slowly
Cook, uncovered, on low heat for about 45-50 minutes, stirring frequently. This prevents the rice from sticking to the bottom of the pan and ensures even cooking. The mixture should thicken gradually as the rice absorbs the liquid.
Step 5: Stir in Rosewater
Once the rice is tender and the pudding has reached a creamy consistency, remove the saucepan from the heat. Stir in the rosewater. Be careful not to add too much, as rosewater can be overpowering.
Step 6: Cool and Serve
Let the Rosewater Rice Pudding cool slightly before serving. The pudding will thicken further as it cools. You can serve it warm or chilled, depending on your preference.
Serving Suggestions
Rosewater Rice Pudding is delicious on its own, but adding a few toppings can make it even more special. A sprinkle of chopped pistachios adds a lovely crunch and nutty flavor that complements the rosewater beautifully. Shredded coconut adds a touch of sweetness and a pleasant texture. A dusting of cinnamon adds warmth and spice.
This homemade rice pudding is perfect for a cozy dessert on a chilly evening or as a light and refreshing treat on a warm day. It’s also elegant enough to serve at a dinner party or special occasion.
Storage and Reheating
Store leftover Rosewater Rice Pudding in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
To reheat, you can gently warm it in a saucepan over low heat, stirring occasionally, until heated through. You may need to add a splash of milk if it has thickened too much. Alternatively, you can microwave it in short intervals, stirring in between, until warm.
Key Details
- Prep Time: 5 minutes
- Cook Time: 45-50 minutes
- Servings: 4-6
- Equipment: Medium saucepan, measuring cups and spoons, stirring spoon
Rosewater Rice Pudding
Ingredients
- 1/2 cup short-grain rice like Arborio or sushi rice
- 4 cups milk dairy or non-dairy, like almond or oat milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon rosewater
Instructions
- Rinse the rice under cold water for a minute or two. This helps remove excess starch and prevents the rice pudding from becoming too gummy. Drain the rice well.
- In a medium saucepan, combine the rinsed rice, milk, sugar, and salt. Stir well to make sure the sugar is dissolved.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer. Once it simmers, reduce the heat to low.
- Cook, uncovered, on low heat for about 45-50 minutes, stirring frequently. This prevents the rice from sticking to the bottom of the pan and ensures even cooking. The mixture should thicken gradually as the rice absorbs the liquid.
- Once the rice is tender and the pudding has reached a creamy consistency, remove the saucepan from the heat. Stir in the rosewater. Be careful not to add too much, as rosewater can be overpowering.
- Let the Rosewater Rice Pudding cool slightly before serving. The pudding will thicken further as it cools. You can serve it warm or chilled, depending on your preference.
