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Loading...A beloved Egyptian comfort dessert, this slow-simmered rice pudding cooks in milk until thick, creamy, and lightly perfumed. Finished with a sprinkle of cinnamon and a hint of rose water, it is served warm or chilled at family tables and during festive occasions.
Prep Time10 mins
Cook Time50 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 14 gFat
- 8 gSaturated Fat
- 72 gCarbs
- 1 gFiber
- 41 gSugar
- 16 gProtein
- 210 mgSodium
- 620 mgPotassium
- 460 mgCalcium
- 0.5 mgIron
- 2 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the pudding
- 1/2 cup short-grain white rice
- 6 cups whole milk
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon rose water
- 1/4 teaspoon salt
For serving
- Ground cinnamon, for dusting
- Chopped pistachios or almonds, optional
- Raisins or golden raisins, optional
Directions
- Rinse the rice under cold water until the water runs clear, then drain well to remove excess starch.
- In a heavy-bottomed saucepan, combine the rice, milk, and salt. Bring to a gentle boil over medium heat, then immediately reduce to the lowest setting.
- Simmer uncovered for 35 to 40 minutes, stirring every few minutes to prevent the rice from sticking to the bottom. Skim any foam that forms on the surface.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold milk until smooth, then stir it into the pudding along with the sugar.
- Continue cooking for another 8 to 10 minutes, stirring often, until the rice is very tender and the pudding has thickened enough to coat the back of a spoon.
- Remove from the heat and stir in the vanilla extract and rose water. Let cool for 10 minutes, then pour into individual serving bowls.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled. The pudding will thicken further as it cools.
- Just before serving, dust the top generously with ground cinnamon and scatter with chopped nuts and raisins if desired.
Cook’s Notes
- Use whole milk for the richest, creamiest texture; lower-fat milk will produce a thinner pudding.
- Stir frequently, especially toward the end, as milk-based puddings scorch easily on the bottom.
- Rose water is traditional but potent – start with less and adjust to taste, or substitute orange blossom water.
- The pudding thickens significantly as it cools, so do not over-reduce it on the stove.
- Serve warm in winter and chilled in summer; leftovers keep refrigerated in a covered container for up to 3 days.
