Lebanese Rice Pudding
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
441 kcal
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Course
Dessert
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Cuisine
Middle Eastern, Lebanese
Lebanese Rice Pudding
Description
Lebanese Rice Pudding uses short grain rice cooked first with water, then milk and sugar to create a creamy base. Cornstarch is used to thicken the mixture further, ensuring a smooth yet hearty texture. Rose water and optional vanilla extract provide a characteristic floral and sweet aroma that is distinctive in Middle Eastern desserts. The pudding is cooled in individual bowls and garnished with chopped pistachios, which add contrast in both taste and texture.
The flavor is subtly sweet with a fragrant rose water note, while the texture combines the soft grains of rice with a thick, almost custard-like consistency. The pudding can be served warm or chilled, making it versatile for different seasons or preferences.
It’s important to stir frequently during cooking to prevent sticking and ensure even thickening. The pudding will continue to thicken as it cools, so timing serving accordingly helps achieve desired consistency. Stored in an airtight container, it will keep in the refrigerator for up to four days.
Ingredients
- 1 cup short grain rice
- 1 cup water
- 9 cups milk divided, whole
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons rose water
- ½ teaspoon vanilla extract optional
- pistachio chopped, for serving
Instructions
- In a large pot, cook the unwashed rice with the water until the water is absorbed, about 5-7 minutes.
- Add the milk (reserve ½ cup for the cornstarch slurry) along with the sugar to the pot of rice. Bring milk and rice to a boil and then reduce heat to medium-low. Stir the mixture frequently, until the rice is fully cooked, and the milk begins to thicken, about 15 minutes.
- Dissolve the cornstarch in the remaining ½ cup of milk and transfer to the pot. Add the rose water and vanilla extract and stir frequently until mixture thickens, about 15 more minutes.
- Transfer the mixture into 5-10 bowls, and allow to cool. It will continue to thicken as it cools.
- Add the chopped pistachios or other toppings, and serve warm or chilled.
Notes
- Stir frequently during cooking to prevent rice from sticking to the pot and to achieve even thickening.
- The pudding continues to thicken as it cools; adjust cooking time if you prefer a looser texture.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 70g | 23% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 142mg | 6% |
| Potassium | 575mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 593IU | 12% |
| Calcium | 453mg | 45% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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