Total Time
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


  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