|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 of uncooked rice
- 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, 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.