Rose Water Rice Pudding

Name: Rose Water Rice Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 14 servings
Cuisine: Africa, Mediterranean, Middle Eastern
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

Total Time Prep: 10 min. Cook: 45 min. + chilling

Yield 14 servings

Test Kitchen Approved

This 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

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 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.

Recipe Creator