Traditional Rice Pudding
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A classic and beloved rice pudding recipe using Egyptian short-grain rice, cooked with milk and flavored with orange blossom and rose water. Can be served hot or cold, garnished with cinnamon, walnuts, or pistachios.
00:30:00 total
Serves 4
easy
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Ingredients
- Egyptian rice or Calrose rice - 1 cup (200 g) (washed, short-grain rice)
- hot water - 2 cups (480 ml) (used to cook rice initially)
- whole milk - 6 cups (1440 ml) (hot, can substitute with low-fat or powdered milk)
- white sugar - 1 cup (200 g) (added after thickening)
- orange blossom water - 1 tbsp (15 ml) (added after cooking for flavor)
- rose water - 1 tbsp (15 ml) (added after cooking for flavor)
- cinnamon (for garnish, optional)
- walnuts (for garnish, optional)
- pistachios (for garnish, optional)
Instructions
- Cook Rice: Place the washed rice and hot water in a medium pot. Bring to a boil covered on medium heat. Simmer on low heat for 12 minutes until all the water has evaporated.
- Heat Milk: Meanwhile, heat the milk on medium heat until very hot but not boiling.
- Combine Milk and Rice: Pour the hot milk over the cooked rice and stir well. Bring to a boil, then reduce heat to medium-low. Stir constantly for 15 minutes until the mixture thickens.
- Add Sugar: Add the sugar and continue stirring until it dissolves, about 1 minute.
- Add Flavorings: Remove from heat. Stir in the orange blossom water and rose water.
- Cool and Store: Spoon the rice pudding into individual bowls or cups. Let cool to room temperature, cover tightly with plastic wrap, and refrigerate until ready to serve.
- Serve: Serve the rice pudding hot or cold, garnished with cinnamon, walnuts, or pistachios as desired.
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