Easy Middle Eastern Rice Pudding Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Chilling time (optional)
2 hrs
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Total Time
50 mins
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Servings
6
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Calories
3255 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Easy Middle Eastern Rice Pudding Recipe
Description
The Easy Middle Eastern Rice Pudding recipe starts by infusing a mixture of whole milk, half and half, vanilla extract, cinnamon sticks, and whole cloves. The mixture is heated almost to boiling, then cooled and refrigerated for several hours or overnight to develop a deep, spiced flavor. The rice, sugar, and water are added to this infused milk and simmered gently, with frequent stirring to prevent sticking, until the rice is tender yet firm.
As it cooks, water can be added incrementally to maintain moisture. Once cooked, butter and evaporated milk are stirred in, adding creaminess and richness. The cinnamon sticks and cloves are removed before serving. This pudding is typically served chilled, garnished with ground cinnamon, crushed pistachios or walnuts, and drizzled honey, which add contrasting textures and natural sweetness.
This pudding makes a comforting dessert with a balance of creamy, mildly chewy, and aromatic elements. The use of medium grain rice allows a soft yet textured feel. The long infusing step ensures the warm spices permeate the dish without overpowering the delicate dairy base.
Ingredients such as honey and nuts can be adapted based on availability or preference. Precise simmering and stirring prevent the rice from becoming mushy, preserving a pleasant mouthfeel typical of this style of rice pudding.
Ingredients
- 2 cups milk whole
- 1 cup half and half or heavy cream
- 2 teaspoons vanilla extract
- 2 cinnamon stick
- 6 clove whole
- 1 cup medium grain rice (like Arborio, unrinsed)
- 3 tablespoons sugar
- 1/2 cup water plus more as needed
- 2 tablespoons unsalted butter at room temperature
- 1/3 cup evaporated milk plus more as needed
For Serving
- ground cinnamon
- honey
- pistachios or walnuts, crushed
Instructions
- Flavor the milk. Place the milk, half and half, vanilla extract, cinnamon sticks and cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat. Cool completely and refrigerate for 2 hours or overnight so that the flavors develop and intensify (if you don't have time, you can proceed from here).
- Reduce the milk. Remove the milk mixture from the fridge and stir in the rice, sugar and water. Bring the mixture to a boil on high heat, then turn down the heat to maintain a gentle simmer.
- Continue to stir and simmer until the rice is fully cooked. Simmer for 30-40 minutes, stirring regularly. If the mixture begins to look dry, add a little water (2 tablespoons or so at a time). The mixture should be moist, and the rice should be tender but maintain a little bite (not mushy).
- Chill the rice pudding. Remove from the heat and stir in the butter and evaporated milk. Carefully spoon out the cinnamon sticks and cloves, then transfer to small serving bowls or jars. Cover and refrigerate until you’re ready to serve.
- Serve. When ready, add more evaporated milk to each bowl to loosen the rice pudding, if you find that it has hardened in the fridge. Serve cold, or gently warm in the microwave or stovetop. Finish each pudding with a pinch of ground cinnamon, drizzle of honey, and spoonful of crushed nuts. Enjoy!
Notes
- For best flavor infusion, refrigerate the milk and spices mixture for at least 2 hours or overnight before cooking.
- Use medium grain rice like Arborio to achieve the right texture—tender yet slightly firm.
- Stir regularly during simmering to avoid sticking and adjust water as needed to keep the pudding moist.
- Serve chilled and garnish with ground cinnamon, crushed pistachios or walnuts, and honey for complementary flavors and textures.
- Ingredients such as honey can be varied to preference or dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3255 kcal
% Daily Value*
| Calories | 325.5kcal | 16% |
| Carbohydrates | 45.4g | 15% |
| Protein | 7.5g | 15% |
| Fat | 12.4g | 19% |
| Saturated Fat | 7.5g | 38% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.3g | 17% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 73.1mg | 3% |
| Potassium | 257.9mg | 5% |
| Fiber | 1.8g | 7% |
| Sugar | 13.2g | 26% |
| Vitamin A | 428.4IU | 9% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 195.8mg | 20% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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