Best 5 Purple Rice Pudding With Rose Water Dates Recipes

RICE PUDDING WITH ROSE WATER

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.

ROSE WATER RICE PUDDING

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.

RICE PUDDING WITH DATES

Steps:

• Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

RICE PUDDING WITH ROSE WATER

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

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.