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This easy rice pudding recipe is rich and creamy with a subtle floral aroma from rose water and orange blossom water. A sprinkling of chopped pistachios on top is a classic garnish that makes this simple dessert feel special.
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 (in the most wonderful way possible!) with a variety of delicious puddings, including a couple versions of rice pudding, called roz bil haleeb, which literally means “rice with milk”. Pudding desserts like this are very popular in Middle Eastern cuisine because they’re light and refreshing, not overly heavy or sickly sweet. They’re also easy to make, but in true Middle Eastern cooking style, they still manage to be a work of art, beautiful in their simplicity.
This classic Arabic 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. 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.
This is my mother-in-law Sahar’s recipe that she taught me when my ex-husband and I lived with his family in Damascus, Syria. This is the type of easy sweet treat that you can find in the fridge at any given time, either for kids to enjoy as a snack after school or to serve to guests who randomly pop in. It’s also a lovely dessert for Ramadan, Eid, or any celebration.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Milk – I use whole milk for its rich flavor and creamy texture, but any kind of milk will work. The milk is divided; 1/2 cup is mixed with the cornstarch to form a slurry and 3 1/2 cups is heated with the sugar. Make sure the milk that you mix with the cornstarch is cold so the cornstarch dissolves properly.
- Cornstarch – To make the pudding thick and creamy.
- Medium grain white rice – Don’t use long-grain rice in this recipe; the starch from medium-grain rice helps create a creamy texture. I very quickly rinse the rice in a colander under cool running water (about 3 seconds while swooshing it around with my hand) to clean it but leave as much of the starch as possible.
- Water – To cook the rice.
- Sugar – Granulated white sugar.
- Rose water and orange blossom water – These are traditional flavorings in Middle Eastern sweets.
- Unsalted pistachios – Used as a garnish, pistachios add a little nutty crunch and makes this simple pudding feel special.
How to Make Rice Pudding From Scratch on the Stovetop
- Make the cornstarch slurry. Whisk together 1/2 cup cold milk with the cornstarch in a small bowl to form a slurry; set aside.
- Cook the rice. 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.
- Dissolve the sugar in the milk. While the rice cooks, combine the remaining 3 1/2 cups milk and the sugar in another medium saucepan over medium heat. Cook until the sugar is dissolved and the milk starts to steam, stirring occasionally; remove from the heat.
- Finishing touches. 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 slurry, bring to a boil, and boil uncovered 3 minutes, stirring constantly. Remove from heat and stir in the rose water and orange blossom water.
- Chill. Pour into 6 individual serving cups, cool to room temperature, and then refrigerate to chill (3 to 4 hours).
- Enjoy. Serve chilled, garnished with the pistachios.
Storage
Place a piece of plastic wrap on top of each pudding; stored this way, the puddings will stay good for up to 4 days in the fridge – but they’ll probably be gone well before then!
Tips For the Best Homemade Rice Pudding
- If the floral aroma of rose water and orange blossom water isn’t your thing, use 1/2 tablespoon of vanilla or 3/4 to 1 teaspoon of cinnamon instead.
- To prevent a rubbery skin from forming on top of the pudding, place a piece of plastic wrap directly on top of each one after you transfer the pudding to the individual cups.
Frequently Asked Questions
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 without having to add cream. In this recipe, we use medium-grain white rice.
I use whole milk to make rice pudding for its rich flavor and creamy texture. However, any kind of milk you like will work, even plant-based varieties. If you’re using a vegan milk, go for something creamy, such as oat milk, coconut milk, cashew milk, or almond milk.
More Easy Homemade Pudding Recipes
- Nutella Pudding
- Pistacho Pudding
- Easy Coconut Pudding
- Butternut Butterscotch Pudding
- Toasted Coconut Cream Pudding
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Easy Arabic Rice Pudding Recipe
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Ingredients
- 4 cups whole milk divided into 1/2 cup + 3 1/2 cups (see Notes)
- 4 tablespoons cornstarch
- 4 tablespoons medium-grain white rice quickly rinsed
- 1 cup water
- 6 tablespoons granulated white sugar
- 3/4 teaspoon rose water
- 3/4 teaspoon orange blossom water optional
- 4 tablespoons unsalted pistachios shelled and chopped
Instructions
- Make the cornstarch slurry. Whisk together 1/2 cup cold milk with the cornstarch in a small bowl to form a slurry; set aside.
- Cook the rice. 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.
- Dissolve the sugar in the milk. While the rice cooks, combine the remaining 3 1/2 cups milk and the sugar in another medium saucepan over medium heat. Cook until the sugar is dissolved and the milk starts to steam, stirring occasionally; remove from the heat.
- Finishing touches. 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 slurry, bring to a boil, and boil uncovered 3 minutes, stirring constantly. Remove from heat and stir in the rose water and orange blossom water.
- Chill. Pour into 6 individual serving cups, cool to room temperature, and then refrigerate to chill (3 to 4 hours).
- Enjoy. Serve chilled, garnished with the pistachios.
Notes
- Milk: I use whole milk for its rich flavor and creamy texture, but any kind of milk will work. The milk is divided; 1/2 cup is mixed with the cornstarch to form a slurry and 3 1/2 cups is heated with the sugar. Make sure the milk that you mix with the cornstarch is cold so the cornstarch dissolves properly.
- To Prevent a Rubbery Skin From Forming on Top of the Pudding: Place a piece of plastic wrap directly on top of the pudding right after you transfer the pudding to the individual cups.
- Storage: Place a piece of plastic wrap on top of each pudding; stored this way, the puddings will stay good for up to 4 days in the fridge – but they’ll probably be gone well before then!
- Vanilla Rice Pudding Variation: Omit the rose water and orange blossom water. Add 1/2 tablespoon of pure vanilla extract (or 1/2 a pod of vanilla; if you use a vanilla pod, add it during step 2 of the instructions).
- Cinnamon Rice Pudding Variation: Omit the rose water and orange blossom water. Add 3/4 to 1 teaspoon of ground cinnamon.
- Recipe Source: I learned how to make this recipe from my Syrian mother-in-law Sahar when I lived in Damascus. It was first printed in my cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky; Tuttle Publishing (2012).
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on July 8, 2020 and updated on March 18, 2026.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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