Rice Pudding
Chilled Rose-Scented Rice Pudding
A Refreshing Take on a Classic Dessert
This is Rice Pudding like you’ve never tasted before: A delicate and refreshing twist on a classic dessert, this Chilled Rose-Scented Rice Pudding is infused with the subtle floral notes of rose water and boasts a silky, creamy texture. Unlike traditional warm rice pudding, this version is served cold, making it the perfect indulgence for warm evenings. The rice is gently simmered until soft, then combined with a luscious milk mixture thickened to perfection. Each spoonful melts in your mouth, offering a lightly sweet and fragrant experience. Garnished with dried rose petals, it’s an elegant, gluten-free treat that can be easily adapted with coconut or nuts for a personalized touch.
My First Experience of Egyptian Rice Pudding
The first time I visited Egypt, over 30 years ago, my husband surprised me by suggesting we go out for rice pudding. I was skeptical—my idea of rice pudding was a warm, comforting dessert best enjoyed on a cold evening, not a treat for a balmy night.
To my surprise, we arrived at a roadside café surrounded by palm trees, where young waiters took orders from cars. When our puddings arrived, it was served chilled, infused with the delicate fragrance of roses, and had a light, silky texture. It was sublime—perfect for hot evenings when other desserts such as ice cream would melt too quickly.
My Husband – “The Rice Pudding King”
In our home, my husband is the self-proclaimed “Rice Pudding King” and makes it regularly. When I do make it, I use a two-stage method to ensure it turns out perfectly every time—no standing over the stove and no burnt pans!
For those who aren’t fond of rose water, this pudding can be made with vanilla or adapted with coconut or nuts (variations included at the end). It’s naturally gluten-free, and vegan alternatives are also provided.
Ingredients
Rice Pudding Base
- 1 cup short-grain rice
- 4 cups boiling water
- ½ cup sugar
Creamy Mix
- 5 cups milk (or dairy-free alternative, see below)
- 2 rounded tbsp cornflour
- ½ tsp rose water (optional—add gradually to taste)
- 1 tsp vanilla essence
Method
Step 1: Prepare the Creamy Mix
- In a small cup, mix the cornflour with just enough water to create a smooth paste (consistency of double cream).
- In a medium saucepan, heat the milk over medium heat until it starts to boil.
- Remove from heat and quickly whisk in the cornflour paste. The mixture should thicken immediately. If lumps form, blend with a stick blender for a silky-smooth consistency.
- Gradually add rose water, tasting as you go. Use a little more than you think you need—it will be diluted when combined with the rice.
- Set aside to cool.
Step 2: Cook the Rice
- Boil the kettle and pour 4 cups of boiling water into a large pan.
- Add the rice, stirring to prevent clumping.
- Bring to a boil, then reduce heat and simmer gently with the lid on, stirring occasionally.
- After about 20 minutes, the rice will be soft and the water mostly absorbed.
- Stir in the sugar until dissolved.
Step 3: Combine & Chill
- Add the cooled creamy mix to the rice, stirring well.
- Taste and adjust sugar or rose water if needed.
- The mixture may seem runny, but it will thicken as it cools.
- Allow to cool at room temperature, then refrigerate until fully chilled.
- Serve cold in small glass bowls, garnished with dried rose petals.
Variations
Extra Creamy
- Replace 2 cups of milk with double cream.
Coconut Rice Pudding
- Omit rose water and use coconut milk instead of regular milk.
- Toast 2 tbsp desiccated coconut in a dry pan until golden and sprinkle over before serving.
Nutty Rice Pudding
- Replace rose water with almond essence.
- Garnish with toasted almond slivers or pistachios.
Vegan Options
- Substitute cow’s milk with soya, oat, coconut, or almond milk.
- For coconut rice pudding, use coconut milk.
- For nutty rice pudding, use oat, almond, or cashew milk.
This chilled pudding is a light yet indulgent and elegant treat—perfect for warm evenings and special gatherings. Enjoy!