Rose water rice pudding is a popular Middle Eastern treat. Pomegranate seeds and chopped pistachios add a simple yet elegant touch to this floral Lebanese specialty. —Michael & Mathil Chebat, Layla's Lebanese Restaurant, Lake Ridge, Virginia
Total Time
Prep: 10 min. Cook: 45 min. + chilling
Makes
14 servings
Ingredients
4 cups water
2 cups uncooked long grain rice
4 cups half-and-half cream
1-1/2 cups sugar
1 to 2 teaspoons rose water
Optional: Pomegranate seeds and chopped pistachios
Directions
In a heavy saucepan, combine water and rice; bring to a boil over medium heat. Reduce heat; cover and simmer until water is absorbed, about 15 minutes. Add cream and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened. Stir in rose water. Refrigerate until chilled, at least 2 hours. Stir in additional cream to desired consistency. If desired, top with pomegranate seeds and pistachios.
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