An Edible Mosaic™

Everyday Fare With Extraordinary Flair

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Home » Type » Desserts » Puddings and Custards » Easy Rice Pudding Recipe

Easy Rice Pudding Recipe

July 8, 2020 by Faith Leave a Comment

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This Easy Rice Pudding Recipe is rich and creamy with a subtle floral aroma from rose water and nutty crunch from pistachio.

Rice Pudding in Glasses on Dark Table with White Roses

When you think of rice pudding, what do you think of?

Pre-packaged store-bought tapioca-style rice pudding for school lunches that’s always a little bit on the bland side? Or maybe diner-style rice pudding, laced with cinnamon and studded with raisins, served warm with a dollop of whipped cream on top.

When I lived in the Middle East, I was inundated with a variety of delicious puddings, including a couple versions of rice pudding, called Roz bil Haleeb.

This Easy Rice Pudding Recipe is made entirely on the stovetop with cornstarch as the thickener. Medium-grain rice adds texture, and the starch from the rice lends creaminess.

White Roses on Dark Wood Background

The sweetness level is just right, striking the perfect balance and not at all too sweet. It’s subtly scented with rose water and orange blossom water, and a little pistachio on top adds nutty crunch.

Pro Tip: If the floral aroma of rose water and orange blossom water isn’t your thing, use vanilla or cinnamon instead.

Homemade Rice Pudding Recipe

In This Article

  • Easy Rice Pudding Recipe
  • What Kind of Rice is Best for Rice Pudding?
  • More Easy Homemade Pudding Recipes:
  • Easy Rice Pudding Recipe

Easy Rice Pudding Recipe

Ingredients for Rice Pudding:

  • Milk
  • Cornstarch
  • Medium-grain white rice
  • Water
  • Sugar
  • Rose water (optional)
  • Orange blossom water (optional)
  • Pistachios

Easy Rice Pudding Recipe in Glass Bowl on Gold Plate

How to Make Rice Pudding From Scratch:

  1. Make a cornstarch slurry by mixing milk and cornstarch.
  2. Partially cook rice.
  3. Heat milk and sugar.
  4. Combine the partially cooked rice and milk/sugar mixture and cook them together.
  5. Stir in the cornstarch slurry and cook a little longer.
  6. Add any flavorings, such as rose water, orange blossom water, vanilla, etc.
  7. Pour into individual serving cups, cool to room temperature, and then refrigerate to chill.
  8. Serve chilled, garnished with nuts.

Close Up Front View of Rice Pudding

What Kind of Rice is Best for Rice Pudding?

Medium-grain or short-grain rice works well for rice pudding. The difference is not only in the grain size, but the shorter the grain of rice, typically the more starchier it is. 

Starchy rice is good for making rice pudding because it lends a creamy texture.

Overhead View of Easy Rice Pudding Recipe with a Single White Rose and Vintage Spoons

More Easy Homemade Pudding Recipes:

  • Nutella Pudding
  • Butternut Butterscotch Pudding
  • Homemade Vanilla Pudding
  • No Sugar Added Vanilla Chia Seed Pudding with Easy Cherry Sauce
  • Peanut Butter Pudding
  • Toasted Coconut Cream Pudding

Rice Pudding Recipe Front View with Rose in Background

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Easy Rice Pudding Recipe in Glass Bowl on Gold Plate

Easy Rice Pudding Recipe

By: Faith Gorsky
This Easy Rice Pudding Recipe is rich and creamy with a subtle floral aroma from rose water and nutty crunch from pistachio.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Course Dessert
Cuisine Arabic, Middle Eastern
Servings 6 servings
Calories 258 kcal

Ingredients
 
 

  • 4 cups milk divided
  • 4 tablespoons cornstarch
  • 4 tablespoons medium-grain white rice quickly rinsed
  • 1 cup water
  • 6 tablespoons sugar
  • 3/4 teaspoon rose water
  • 3/4 teaspoon orange blossom water optional
  • 4 tablespoons pistachios shelled and chopped

Instructions
 

  • Whisk together 1/2 cup of milk with the cornstarch in a small bowl; set aside.
  • Bring the rice and water up to a boil in a medium-sized, heavy-bottomed saucepan over medium heat. Cover the saucepan, turn heat down to simmer, and cook 12 minutes, stirring occasionally.
  • While the rice cooks, combine the remaining milk and sugar in another medium saucepan over medium heat. Cook until the sugar is dissolved and the milk starts to steam, stirring occasionally. Turn off heat.
  • When the rice is cooked, add the warm milk, cover the saucepan, and bring to a simmer over low heat, stirring occasionally. Cook 5 minutes, stirring frequently. Stir in the cornstarch/milk mixture, bring to a boil, and boil uncovered 3 minutes, stirring constantly. Remove from heat and stir in the rose water and orange blossom water.
  • Pour into 6 individual serving cups, cool to room temperature, then refrigerate to chill.
  • Serve chilled, garnished with the pistachios.

Faith's Tips

  • Vanilla Rice Pudding: Omit the rose water and orange blossom water. Add 1 1/2 teaspoons of pure vanilla extract (or 1/2 a pod of vanilla).
  • Cinnamon Rice Pudding: Omit the rose water and orange blossom water. Add 3/4 teaspoon of ground cinnamon.
  • This recipe from my cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky; Tuttle Publishing (2012).

Nutrition

Nutrition Facts
Easy Rice Pudding Recipe
Amount Per Serving
Calories 258 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 74mg3%
Potassium 325mg9%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 21g23%
Protein 8g16%
Vitamin A 289IU6%
Vitamin C 1mg1%
Calcium 197mg20%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Easy Rice Pudding, Rice Pudding Recipe
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Easy Rice Pudding Recipe Pin

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Arabic and Middle Eastern, Puddings and Custards Tagged: Arabic Recipes, Desserts, Easy Rice Pudding, Middle Eastern Recipes, Orange Blossom Water, Rice Pudding, Rice Pudding Recipe, Rose Water

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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