Rice Pudding with Rose Water
Ingredients2 h servings 261 cals
- Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
- Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly. Pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.
Per Serving: 261 calories; 9.3 g fat; 37.2 g carbohydrates; 7.6 g protein; 14 mg cholesterol; 59 mg sodium. Full nutrition
ReviewsRead all reviews 3
Love this recipe and will make it again. So simple and delicious! I used rose water with almond.
This was delicious and so easy to make with such few ingredients. Perfectly sweet. I used basic plain white rice and the texture was perfect. Not a solid mass but not soupy. Sets up very nic...