Lebanese Rice Pudding - Little Sunny Kitchen

Prep Time 5

Cook Time 30

Total Time 35

In a saucepan, over medium high heat, combine rice (do not rinse it) with hot water. Bring to a boil, give it a stir, then cover with a lid and reduce the heat to low. Cook for 10 minutes. Meanwhile, heat the milk in a separate saucepan or in the microwave.
Remove the lid, stir the rice, and add the hot milk. Adjust the heat to medium-low, and keep stirring with a spatula (do not walk away) for about 15 minutes or until the pudding thickens. Switch off the heat, and stir in the rose or orange blossom water.
Add the sugar to the pudding, and stir until it's dissolved.
Serve warm or ladle into small bowls, allow to cool, cover and chill in the fridge to serve chilled.

Yield: This recipe makes 4 cups of rice pudding in total. Nutrition information is calculated per serving which is ½ cup.
Cook Until Tender: Calrose rice typically takes 15 minutes. You might need to adjust the cooking time for different rice types to ensure tenderness.
Thicken if Needed: Extend cooking time on low heat or use a cornstarch slurry (1 tablespoon cornstarch with cold milk or water) for a thicker pudding.
Creative Toppings: Try pistachios, almond slivers, ground cinnamon, or jam for extra flavor and texture.
Storage & Reheating: Let cool before covering with plastic wrap directly on the surface to prevent skin. Refrigerate for up to 5 days. For reheating, add a tablespoon of milk and warm in the microwave in short bursts or on the stove, stirring for even creaminess.