Creamy rice pudding with rose water, whole milk, white sugar, and white rice is topped with slivered almonds for a rich, floral-scented dessert recipe.
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
261 Calories
Recipe Instructions
Step 1
Stir in rose water until bubbles appear on the surface. Remove saucepan from heat; cool slightly. Pour rice pudding into a bowl; refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.
Step 2
Bring milk and sugar to a boil in a saucepan. Add rice; cook and stir until it comes to a boil. Reduce heat to low; cook until very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
