Rose Water Rice Pudding – a delicious recipe with pudding rice, superfine sugar, milk, milk, cornstarch, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
2
Bring to a boil and cook until rice is tender. Do not cover.
3
Add the milk and sugar.
4
Return to a boil and then reduce the heat and simmer. Do not cover.
5
Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
6
While stirring the rice, slowly add the cornstarch mixture.
7
Mix in the rosewater and bring to a boil. Do not cover.
8
Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
9
Cool at room temperature and then refrigerate for at least one hour.
10
Dust with cinnamon before serving and garnish with rose petals (if desired).
464
kcal
Calories
7
g
Fat
91
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup pudding rice or 1 cup short-grain rice, 3/4 cup superfine sugar or 3/4 cup caster sugar, 2 1/2 cups whole milk, plus, 2 -3 tablespoons extra whole milk, for mixing, and more.
Yes, Rose Water Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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