Rose Water Rice Pudding

READY IN: 50mins
Recipe by Shannon Cooks

Comfort food with an unusual twist for lovers of Turkish Delight. Looks beautiful garnished with fresh rose petals. Note regarding pudding rice: pudding rice is a type of rice sold in the United Kingdom. If you can't find it, use a short grain rice. It doesn't have to be soaked beforehand. Do not use Basmati rice, that's a form of long grain rice!

Top Review by ClarkeCC

I made this for a Middle Eastern themed dinner party and this was a big hit. I made it pretty much as listed, except that I made my own caster sugar in my coffee grinder. I wasn't sure what pudding rice was either, but I used an Egyptian short grain rice that I bought at a local international grocery, and while any rice will work, a short grain firm rice will definitely give you a more classic texture.

Ingredients Nutrition


  1. Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
  2. Bring to a boil and cook until rice is tender. Do not cover.
  3. Add the milk and sugar.
  4. Return to a boil and then reduce the heat and simmer. Do not cover.
  5. Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
  6. While stirring the rice, slowly add the cornstarch mixture.
  7. Mix in the rosewater and bring to a boil. Do not cover.
  8. Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
  9. Cool at room temperature and then refrigerate for at least one hour.
  10. Dust with cinnamon before serving and garnish with rose petals (if desired).

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