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Middle Eastern Rice Pudding

Contributed by: Melinda

No bake rice pudding uses jasmine rice and milk.

1/2 cup jasmine rice
1 1/2 cups water
2 cups milk
1 Tbl Rosewater (may sub. 1 tsp vanilla or 1/4 vanilla bean, split)
pinch of Salt
1/4 cup granulated sugar
cinnamon
  • Cook the rice, uncovered in water for 20-25 minutes, until the water is absorbed.
  • Add the milk, rosewater (or vanilla), salt and sugar.
  • Bring to the boil and simmer for 25 minutes.
  • Remove vanilla bean if used.
  • Pour into a serving dish and sprinkle with cinnamon.

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