Rosewater Rice Pudding
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.
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.