Rice pudding is one of my favorite desserts. I never thought to use rosewater as an ingredient until I tasted it in a Middle Eastern restaurant in Seattle. It makes a big difference in the taste!
- 1 cup of uncooked rice
- 3 cups whole milk, plus 3 tablespoons
- 2 cups water
- 3/4 cup granulated sugar
- 2 tablespoons rosewater
- 2 1/2 tablespoons cornstarch
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, stirring occasionally to prevent sticking.
Simmer until creamy, approx. 45 minutes. Add remaining three 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.
|Nutritional Guidelines (per serving)|
|Total Fat||13 g|
|Saturated Fat||6 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||4 g|