Creamy Rose Water Rice Pudding

Creamy rice pudding with rose water is topped with chopped pistachios for rich and floral-scented dessert. It is a rice pudding recipe that is special because it will remind you of your childhood. Rosewater is wonderful in many desserts, especially in this recipe for rice pudding. It adds a flavor that takes you to another part of the world where you imagine yourself walking through souk. Serve chilled.

Creamy Rose Water Rice Pudding


  • 2 1⁄2 cups milk
  • 3⁄4 cup sugar
  • 3⁄4 cup medium-grain rice
  • 1 cup cream, whipped
  • Rosewater or rosewater essence, to taste
  • Finely chopped, skinned pistachios, to garnish

Preparation method

1. Combine milk, sugar and a pinch salt in a heavy-based saucepan. Bring to the boil (it can easily boil over). Add rice; stir until mixture boils again. Reduce heat to low; simmer, stirring occasionally, 25-30 minutes until rice is soft (there should be very little liquid remaining). Cool completely.

2. Fold through cream and rosewater. Divide between six 1-cup ramekins or dariole moulds. Chill at least 3 hours until set.

3. To serve, run a knife around rim of moulds and with a firm shake, turn out onto dessert plates. Garnish with nuts.

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