Rice Pudding with Rosewater

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  • 1 cup of uncooked rice
  • 3 cups whole milk, plus 3 tablespoons
  • 2 cups water
  • 3/4 cup granulated sugar
  • 2 tablespoons rosewater
  • 2 1/2 tablespoons cornstarch

In a large saucepan, combine rice and water and cook until tender (about 20 minutes). Add milk and sugar, turn the heat down to low and simmer, stirring occasionally to prevent sticking.

Simmer until creamy, approx. 45 minutes. Add remaining three tablespoons of milk and cornstarch to rice and stir thoroughly. Add rosewater and bring to boil for 1 minute. Remove from heat and allow to sit for 5 minutes to thicken and transfer to serving bowls. Serve immediately or refrigerate.