Total Time
50mins
Prep 20 mins
Cook 30 mins

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!

Ingredients Nutrition

Directions

  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).
Most Helpful

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.

ClarkeCC May 11, 2011

Unsure what "pudding rice" is, but any cooked rice will work. I used Thai long grain sweet rice that I first cooked in my rice cooker instead of steps 1 & 2, and it came out just fine. Also, other substitutions seem reasonable; if you have access to it, you can use sweet rice flour (commonly found at Japanese markets) as a thickener; and if you have regular white sugar, you should be ok with the recipe. The rose water is a nice touch, and makes for a distinctive pudding, thanks!

cknight-zaar January 27, 2008

The taste is OK but it is the wording of the recipe I mainly have issues with. Like the others I don't know what pudding rice is and since I have made rice pudding with Indian white basmati rice many times that is what I used although it is not a short grain (I would have used short grain if I had some on hand). You must soak basmati though. The cooking time is not even mentioned at any point, neither is covering the pot which I ended up having to do and add more water because too much of it had boiled off. But seeing as this is a Persian recipe I think it is meant to be uncovered but with additional water. I used regular white sugar as we are corn free and I don't think it would make much of a difference. I used 1 can Carnation evaporated milk and the rest water as that is what I had on hand. Like another reviewer I used sweet rice flour that acts as a starch, to be corn free, Iranian rose water, & both garnishes but dried Damascus rose petals looked pretty but were to *dry*. I have had better so I will not make this encore. Made for Visiting Iran(Persia) in June 2012!

UmmBinat June 18, 2012