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    You are in: Home / Recipes / Rose Water Rice Pudding Recipe
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    Rose Water Rice Pudding

    Rose Water Rice Pudding. Photo by Shannon Cooks

    1/1 Photo of Rose Water Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Shannon Cooks's Note:

    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!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on May 11, 2011


      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.

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    • on January 27, 2008


      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!

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    • on June 18, 2012


      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!

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    Nutritional Facts for Rose Water Rice Pudding

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 171.9
    Calories from Fat 31
    Total Fat 3.4 g
    Saturated Fat 1.9 g
    Cholesterol 10.6 mg
    Sodium 46.3 mg
    Total Carbohydrate 32.5 g
    Dietary Fiber 0.0 g
    Sugars 30.3 g
    Protein 3.3 g

    The following items or measurements are not included:

    pudding rice

    rose water

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