|Nutritional Guidelines (per serving)|
|Servings: 3 cups (3 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 140g||51%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rice pudding is one of my favorite desserts. Rosewater gives it a special flavoring that you won't ever forget.
- 1 cup rice (uncooked)
- 2 cups water
- 3 cups whole milk (plus 3 tablespoons)
- 3/4 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 2 tablespoons rosewater
In a large saucepan, combine rice and water and cook until tender - about 20 minutes.
Add milk and sugar, turn the heat down to low and simmer, occasionally stirring to prevent sticking.
Simmer until creamy, approximately 45 minutes.
Add remaining 3 tablespoons of milk and cornstarch to rice and stir thoroughly. Add rosewater and bring to a boil for 1 minute.
Remove from heat and allow to sit for 5 minutes to thicken and transfer to serving bowls.
Serve immediately or refrigerate.