A Creamy, Fragrant Dessert Straight from the Middle East

There’s something deeply comforting about a bowl of warm rice pudding — but when you add pistachios and a hint of rosewater, it becomes something truly special. This Pistachio-Rosewater Middle Eastern Rice Pudding is silky, aromatic, and lightly sweet, with a delicate floral scent that makes every spoonful feel like a luxury. It’s the kind of dessert that feels nostalgic and elegant all at once — perfect for sharing with family or enjoying quietly with a cup of tea.

Why You’ll Love It

I fell in love with this recipe the first time I tried it during Ramadan — it’s soothing, satisfying, and not overly sweet. The rosewater gives it that signature Middle Eastern touch, while crushed pistachios add a lovely crunch. It’s also one of the easiest desserts you can make — no baking, no fancy tools, just simple ingredients that come together beautifully on the stove.

Nutritional Benefits to Feel-Good About

While this rice pudding tastes indulgent, it’s actually quite wholesome. Rice provides slow-digesting carbohydrates that keep you full and cozy. Milk adds calcium and protein for bone and muscle health. And pistachios — oh, they’re little nutrition powerhouses! Packed with antioxidants, fiber, and heart-healthy fats, they add both flavor and nutrition. Even the rosewater, beyond its perfume-like aroma, is known to have calming properties — the perfect dessert to end a long day.

Easy Variations to Try

• Dairy-Free: Swap milk for coconut milk or almond milk. The flavor becomes richer and creamier, with a tropical note.
• Cardamom Twist: Add a pinch of ground cardamom or a few crushed pods while cooking for a deeper, traditional flavor.
• Orange Blossom Option: Replace rosewater with orange blossom water for a fragrant Mediterranean twist.
• Extra Creamy: Stir in a spoonful of condensed milk or cream just before serving for a richer texture.

Pistachio-Rosewater Middle Eastern Rice Pudding Recipe

Ingredients

• 1/2 cup short-grain rice (like Arborio or Egyptian rice)
• 4 cups whole milk (or any milk of your choice)
• 1/4 cup sugar (adjust to taste)
• 1 teaspoon rosewater (a little goes a long way!)
• 1/4 teaspoon salt
• 1/4 cup finely chopped pistachios (plus more for topping)
• 1 tablespoon cornstarch (optional, for thicker consistency)
• 1 tablespoon cold milk (to mix with cornstarch if using)
• Cinnamon or crushed dried rose petals for garnish (optional)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a large saucepan, combine rice, milk, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally so the milk doesn’t stick to the bottom.
3. Once it starts to simmer, reduce the heat to low and cook uncovered for about 30–35 minutes, stirring often until the rice is soft and the mixture thickens.
4. If you prefer it extra creamy, mix cornstarch with cold milk, then stir it into the pudding and cook for another 5 minutes until it thickens slightly more.
5. Remove from heat and stir in rosewater and chopped pistachios. Taste and adjust sweetness or rosewater to your liking.
6. Pour into serving bowls or small cups. Let it cool slightly, then refrigerate for a few hours if you prefer it chilled.
7. Before serving, sprinkle with more pistachios, a dash of cinnamon, or a few rose petals for that elegant finishing touch.

Helpful Tips for a Perfect Texture

• Don’t rush the simmering process! Slow cooking is the secret to a creamy texture — let the rice release its natural starches.
• Use whole milk for the richest flavor (or half milk, half cream if you want it extra indulgent).
• Be light with rosewater: A few drops too many can overpower the dessert — start small and add to taste.
• Serve warm or cold: Warm pudding feels cozy on a cool night, while chilled pudding is refreshing in summer.

Frequently Asked Questions

1. Can I use jasmine or basmati rice? You can, but short-grain rice gives the best creamy texture. Long-grain varieties tend to stay firm and separate.
2. Can I make it ahead of time? Yes! It keeps well in the fridge for up to 4 days. Just give it a stir and add a splash of milk before reheating.
3. What if I don’t like rosewater? Try vanilla extract or orange blossom water instead — both give a lovely aroma.
4. Can I freeze it? It’s best enjoyed fresh, but you can freeze it for up to a month. Thaw in the fridge and stir in a little milk to refresh the texture.

Let’s Stay Connected

If you make this Pistachio-Rosewater Middle Eastern Rice Pudding, I’d love to see your version! Share your beautiful bowl on Pinterest and tag me — whether you sprinkle it with rose petals or extra pistachios, I know it’ll look (and taste) amazing. Here’s to more comforting, fragrant desserts that bring a touch of the Middle East into your kitchen. 🌸🍚💚