Ingredients
6
6 servings
- •3 ½ cups whole milk, or more as needed
- •½ cup white sugar
- •½ cup white rice
- •1 ½ teaspoons rose water
- •½ cup blanched slivered almonds
Instructions
- Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
- Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly. Pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.
Nutritional Facts
Per 6 servings
- Calories: 261
- Carbohydrate: 37g
- Fat: 9g
- Fiber: 1g
- Protein: 8g
- Sugar: 24g
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