Best 6 Rice Pudding With Rose Water Recipes
Indulge in a delightful culinary journey with our diverse collection of rice pudding recipes, each infused with the aromatic essence of rose water. Embark on a sweet adventure as you explore the classic Creamy Rice Pudding, a timeless dessert that combines the comforting flavors of rice, milk, and sugar, delicately scented with rose water. Experience a unique twist with our Spiced Rice Pudding, where warm spices like cardamom, cinnamon, and nutmeg harmonize with the floral notes of rose water, creating a symphony of flavors. For a decadent treat, try our Rosewater Rice Pudding with Pistachios, where crunchy pistachios add a delightful texture to the creamy pudding, while rose water adds a touch of elegance. Discover the perfect balance of flavors in our Orange and Rosewater Rice Pudding, where the citrusy brightness of oranges complements the floral sweetness of rose water, resulting in a refreshing and aromatic dessert. Lastly, satisfy your sweet cravings with our Rosewater Rice Pudding with Berries, where a medley of fresh berries adds a vibrant pop of color and a burst of tangy sweetness, perfectly complementing the delicate rose water flavor.
Check out the recipes below so you can choose the best recipe for yourself!
ROSE WATER RICE PUDDING
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
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.
RICE PUDDING WITH ROSE WATER AND CARDAMOM
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
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
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.
PURPLE RICE PUDDING WITH ROSE WATER DATES
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
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
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
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
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
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
Tips:
- For a creamy rice pudding, use short-grain or medium-grain rice. These types of rice have a higher starch content, which will help to thicken the pudding.
- Soak the rice in water for at least 30 minutes before cooking. This will help to remove some of the starch and prevent the rice from becoming gummy.
- Use whole milk or cream for a richer flavor. You can also use a combination of milk and water.
- Add sugar or honey to taste. You can also add other flavorings, such as vanilla extract, almond extract, or orange zest.
- Cook the rice pudding over low heat, stirring frequently. This will help to prevent the rice from sticking to the bottom of the pot and burning.
- Once the rice pudding has thickened, remove it from the heat and let it cool slightly. Then, stir in the rose water.
- Serve the rice pudding warm or cold. You can also top it with whipped cream, berries, or nuts.
Conclusion:
Rice pudding with rose water is a delicious and easy-to-make dessert. It is perfect for a special occasion or a simple weeknight treat. The combination of rice, milk, sugar, and rose water creates a creamy and flavorful pudding that is sure to please everyone. So next time you are looking for a sweet and satisfying dessert, give this recipe a try.
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