Rice Pudding With Rose Water Recipes

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RICE PUDDING WITH ROSE WATER



Rice Pudding with Rose Water image

My mother passed me this recipe. It is a rice pudding recipe that is special because it reminds me of childhood. Rosewater is wonderful in many desserts, especially in this recipe for rice pudding. This recipe is special to me because of the rosewater. It adds a flavor that takes you to another part of the world where you imagine yourself walking through a souk. Serve chilled.

Provided by Audrey Leon

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 2h

Yield 6

Number Of Ingredients 5

3 ½ cups whole milk, or more as needed
½ cup white sugar
½ cup white rice
1 ½ teaspoons rose water
½ cup blanched slivered almonds

Steps:

  • Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
  • Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly. Pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 37.2 g, Cholesterol 14.2 mg, Fat 9.3 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 3 g, Sodium 58.7 mg, Sugar 23.5 g

PURPLE RICE PUDDING WITH ROSE WATER DATES



Purple Rice Pudding with Rose Water Dates image

Provided by Maria Speck

Categories     Dessert     Christmas     Easter     Valentine's Day     Mother's Day     Date     Wild Rice     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 14

Purple Rice
1 1/4 cups water
1/2 cup Chinese black rice
Date Topping
1/4 cup finely chopped pitted dates (about 6)
2 dates, pitted and cut into thin strips
3 teaspoons rose water
Rice Pudding, and to finish
1 1/4 cups half-and-half
2 tablespoons turbinado sugar
Pinch of fine sea salt
1 teaspoon finely grated lemon zest
1 (1-inch) piece cinnamon stick
1/2 teaspoon vanilla extract

Steps:

  • 1 To prepare the rice, bring the water and rice to a boil in a small heavy-bottomed saucepan. Decrease the temperature to maintain a simmer, cover, and cook until the rice is tender yet still slightly chewy, about 30 minutes. Some water will remain (do not drain).
  • 2 While the rice is cooking, prepare the date topping. Place the chopped dates in a small bowl and drizzle with 2 teaspoons of the rose water. Add the date strips to a different small bowl and drizzle with the remaining 1 teaspoon rose water. Stir the dates in both bowls and set aside, stirring once or twice more.
  • 3 To finish, add the half-and-half, sugar, salt, 1/2 teaspoon of the lemon zest, cinnamon stick, and vanilla to the rice. Return to a boil over medium-high heat, stirring several times. Decrease the heat to maintain a gentle bubble and cook, uncovered, for 15 more minutes, stirring every few minutes or so. The consistency should be creamy yet soupy - the mixture will thicken as it cools. Remove the saucepan from the heat and remove the cinnamon stick. Stir in the chopped dates and the remaining 1/2 teaspoon lemon zest.
  • 4 Divide the rice pudding among small individual dessert bowls or cups. Garnish with a few of the rose water-infused date strips, and serve warm or at room temperature.

ROSE WATER RICE PUDDING



Rose Water Rice Pudding image

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!

Provided by Shannon Cooks

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup pudding rice or 1 cup short-grain rice
3/4 cup superfine sugar or 3/4 cup caster sugar
2 1/2 cups whole milk, plus
2 -3 tablespoons extra whole milk, for mixing
2 tablespoons cornstarch
3 tablespoons rose water
ground cinnamon, for sprinkling
fresh rose petals, for garnish (not dried) (optional)

Steps:

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

Nutrition Facts : Calories 172, Fat 3.5, SaturatedFat 2, Cholesterol 10.7, Sodium 46.4, Carbohydrate 32.5, Sugar 30.3, Protein 3.4

ROSE WATER RICE PUDDING



Rose Water Rice Pudding image

Rose water rice pudding is a popular Middle Eastern treat. Pomegranate seeds and chopped pistachios add a simple yet elegant touch to this floral Lebanese specialty. -Michael & Mathil Chebat, Layla's Lebanese Restaurant, Lake Ridge, Virginia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 6

4 cups water
2 cups uncooked long grain rice
4 cups half-and-half cream
1-1/2 cups sugar
1 to 2 teaspoons rose water
Optional: Pomegranate seeds and chopped pistachios

Steps:

  • In a heavy saucepan, combine water and rice; bring to a boil over medium heat. Reduce heat; cover and simmer until water is absorbed, about 15 minutes. Add cream and sugar; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 30-40 minutes. Stir in rose water. Refrigerate until chilled, at least 2 hours. Stir in additional cream to reach desired consistency. If desired, top with pomegranate seeds and pistachios.

Nutrition Facts : Calories 281 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.

ROSE WATER RICE PUDDING



Rose Water Rice Pudding image

A very tasty rice pudding. The cardamom and rose water might take some getting used to, but try it! It is not so complicated to make. It is very yummy topped with jam or honey and raisins and nuts. You can also omit the sugar if you'd like to try something more savory.

Provided by DalekChef

Categories     Breakfast

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup short-grain rice
2 cups water
1/4 teaspoon salt
3 cups milk
2/3 cup powdered sugar
1/2 cup half-and-half cream or 1/2 cup whipping cream
1/4 cup rose water
1 teaspoon cardamom

Steps:

  • Bring rice, water and salt to a boil. Simmer 20 minutes or until rice is tender.
  • Add milk, cream and sugar. Over medium high heat slowly bring to a boil. Reduce heat to low. Cook for 55 minutes or until a pudding consistency.
  • Add Rose Water and cardamom. Cook over low heat 10 minutes.
  • Serve warm or cold.

Nutrition Facts : Calories 216.9, Fat 6.9, SaturatedFat 4.2, Cholesterol 24.5, Sodium 167.8, Carbohydrate 33.3, Fiber 0.6, Sugar 13.1, Protein 5.7

RICE PUDDING WITH ROSE WATER



Rice Pudding with Rose Water image

Categories     Rice     Simmer     Boil

Yield serves 6

Number Of Ingredients 8

3/4 cup Italian short-grain or risotto rice
1 1/2 cups water
5 cups whole milk
3/4 cup sugar
1 to 1 1/2 tablespoons rose water
1/4 teaspoon pulverized gum mastic or 3 drops vanilla essence
4 egg yolks
For the caramel topping: 4 tablespoons superfine sugar (optional)

Steps:

  • Put the rice in a large pan with the water. Bring it to the boil and simmer for 8 minutes, or until the water is absorbed. Add the milk and simmer on very low heat for 30 to 40 minutes, or until the rice is very soft but there is still quite a bit of liquid left. Stir occasionally with a wooden spoon so that the rice does not stick to the bottom of the pan.
  • Put in the sugar and stir until it has dissolved. Add the rose water, turn off the heat, and sprinkle on the gum mastic, stirring vigorously. If you are using vanilla essence, put it in at the same time as the sugar.
  • Beat the egg yolks in a small bowl, then beat in a ladleful of the simmering pudding. Add this mixture to the pan, stirring constantly for a few moments only, until the liquid thickens a little (it becomes creamy), but do not let it boil or the yolks will curdle. Pour the pudding into a serving dish-use a heatproof one if you are making the caramel topping-let it cool, and then refrigerate, covered in plastic wrap.
  • If you are going to add the caramel topping, the pudding must be chilled before you add the sugar. Sprinkle the top with the 4 tablespoons sugar and put under a preheated broiler. The sugar will bubble and gradually turn into dark caramel. If it is too near the broiler, burnt spots will appear. If that happens, you can just lift them off when the caramel has cooled and hardened. Refrigerate before serving.

RICE PUDDING WITH ROSE WATER AND CARDAMOM



Rice Pudding With Rose Water and Cardamom image

Rice pudding is a common sight on buffets in Indian restaurants. If you're looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular in north India, and is scented with super-aromatic cardamom as well a light splash of rose water.

Provided by John Willoughby

Categories     easy, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/3 cup basmati rice
2 quarts whole milk
1 1/2 teaspoons ground cardamom, more to taste
3/4 cup granulated sugar, more to taste
6 tablespoons chopped pistachios
1/2 teaspoon salt
1 1/2 teaspoons rose water

Steps:

  • Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat. Bring to a bubble, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
  • Stir in the sugar and 4 tablespoons of the pistachios and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 15 minutes or so. Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water. Serve room temperature or chilled, topped with the rest of the pistachios.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 251 milligrams, Sugar 32 grams

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Top Asked Questions

What is Rosewater in rice pudding?
Rosewater is made by steeping rose petals in water, which creates a liquid that has a delicate floral aroma and flavor. Using it in rice pudding adds an unexpected flavor that's sure to delight, particularly when it's contrasted against the bold spice of cardamom.
How do you make rice pudding?
There are many ways to make rice pudding. I like to half cook the rice in a little bit of water before adding the milk to finish cooking in. Some choose to cook the rice in the milk from the very beginning. I do not wash the rice before cooking it because I want all those starches to make the rice pudding extra creamy.
What is rice pudding scented with?
If you’re looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular in north India, and is scented with super-aromatic cardamom as well a light splash of rose water. Featured in: Rose Water Adds A Subtle Kick .
How to cook rice with milk and sugar?
Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly.

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