Middle Eastern Rice Pudding with Rose Water and Pistachios
Why this recipe works
- Creamy texture: Slow simmering allows the basmati rice to soften fully and release enough starch to thicken the milk naturally.
- Delicate aroma: Vanilla and rose water are added off the heat, preserving their fragrance without making the pudding taste heavy or overcooked.
- Serve warm or chilled: The pudding works as a cosy warm dessert or a cool make-ahead sweet, with pistachios adding contrast either way.
Get the most out of this recipe
Ingredient notes
- Use basmati for fragrance: Basmati brings a light, aromatic quality that suits rose water better than heavier short-grain rice.
- Add rose water carefully: Rose water varies in strength, so taste before adding extra; too much can quickly dominate the pudding.
- Whole milk matters: Whole milk gives the pudding a fuller, creamier finish than lower-fat milk.
Texture tips
- Keep the simmer gentle: A low, steady simmer helps the rice soften evenly while the milk thickens without scorching.
- Stir more towards the end: As the pudding thickens, regular stirring prevents the rice and milk from catching on the base of the pan.
Make-ahead tips
- Chill for later: Cool completely, cover and refrigerate for up to 3 days; the pudding will thicken further as it chills.
- Reheat gently: Warm over low heat with a splash of milk, stirring until smooth and piping hot.
Serving ideas
- Finish with crunch: Pistachios add colour and texture, while almonds make a good alternative topping.
- Use cinnamon lightly: A small dusting of cinnamon adds warmth without masking the rose water.
Equipment you'll need
Ingredients
Instructions
- Rinse the basmati rice in cold water until the water runs mostly clear. Drain well.
- Put the rice, whole milk and fine sea salt in a saucepan and bring to a gentle simmer over medium heat, stirring often so the milk does not catch. Reduce to low and cook for 25 to 30 minutes, stirring regularly, until the rice is very tender and the mixture looks creamy.
- Stir in the caster sugar and cook for 5 to 8 minutes, stirring, until the pudding thickens enough to coat the back of a spoon. Take off the heat and stir in the vanilla extract and rose water.
- Divide between serving bowls. Top with pistachios and a light dusting of ground cinnamon, then serve warm, or cool and chill until cold.
Recipe notes
Tips
- Keep the heat low once it simmers and stir regularly, especially towards the end, to prevent the milk from catching on the base of the pan.
- For a stronger floral note, add the rose water off the heat as written and taste before adding any extra, as it can quickly become overpowering.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, use pasteurised whole milk and make sure the pudding is served piping hot or properly chilled.
Substitutions
- Replace Pistachios with Almonds for a different nutty topping.
- Replace Rose Water with Orange-blossom-water for a citrus-floral aroma.
- Replace Caster sugar with Granulated sugar for a slightly less delicate sweetness.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. To serve warm, reheat gently in a saucepan over low heat with a splash of Whole milk, stirring until smooth and piping hot; or serve chilled straight from the fridge.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Milk Pistachios Tree nuts
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