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Rose Water Rice Pudding

Rose water rice pudding is a popular Middle Eastern treat. Pomegranate seeds and chopped pistachios add a simple yet elegant touch to this floral Lebanese specialty. —Michael & Mathil Chebat, Layla's Lebanese Restaurant, Lake Ridge, Virginia
  • Total Time
    Prep: 10 min. Cook: 45 min. + chilling
  • Makes
    14 servings

Ingredients

  • 4 cups water
  • 2 cups uncooked long grain rice
  • 4 cups half-and-half cream
  • 1-1/2 cups sugar
  • 1 to 2 teaspoons rose water
  • Optional: Pomegranate seeds and chopped pistachios

Directions

  • In a heavy saucepan, combine water and rice; bring to a boil over medium heat. Reduce heat; cover and simmer until water is absorbed, about 15 minutes. Add cream and sugar; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 30-40 minutes. Stir in rose water. Refrigerate until chilled, at least 2 hours. Stir in additional cream to reach desired consistency. If desired, top with pomegranate seeds and pistachios.
Nutrition Facts
1/2 cup: 281 calories, 7g fat (5g saturated fat), 34mg cholesterol, 35mg sodium, 47g carbohydrate (24g sugars, 0 fiber), 4g protein.

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