Published: by Pavani · 15 Comments
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Syrian Rice Pudding is an extra creamy and decadent dessert without eggs. It is flavored with rose water to give the most wonderful Middle Eastern flavor. Perfect to serve at room temperature or chilled.
I have included instructions to make this rice pudding in Instant Pot as well as on the stove top. Instant Pot makes this very easy to make, hands free and convenient. Do try this amazing rice based dessert and I am sure you will love it.
Table of contents
- About the Recipe
- Ingredients
- Instructions
- Tips
- Frequently Asked Questions
- You might also like
About the Recipe
I am a big fan of rice pudding and love exploring different variations from around the world. My absolute favorites are Swedish rice pudding and this Thai sticky rice and mango pudding.
India has a lot of its own versions like this one made with jaggery and this kobbari paramannam made with coconut milk. Traditionally Indian rice puddings are flavored with ground cardamom.
But this Syrian rice pudding is flavored with rose water and thickened with corn starch. There are no eggs in this recipe. Corn starch gives the disha nice thick pudding-like consistency. Serve the rice pudding chilled topped with some chopped pistachios and/ or fresh fruit.
This Middle eastern rice pudding recipe has just few simple ingredients but the end result is an absolutely delicious treat. It is a great make ahead dessert and the leftovers are perfectfor breakfast too.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
The main ingredient for this recipe is of course rice. Short grain rice is the best to use here because it is more starchy and gives the pudding a creamy and decadent consistency. Egyptian, jasmine and Arborio are some of the good rice options.
Long grain rice like basmati tend to hold its shape and won't be a great idea to use in this recipe.
Milk - I recommend at least 2% milk but whole milk would give the best creamy texture.
Corn starch aka corn flour in India. Makes this rice pudding extra creamy.
Sugar - As written this dessert is sweet enough for my taste buds, but feel free to add more or less depending on your preference.
Rose water - this clear rose flavored extract is easily available in Middle eastern, Indian, Asian and well stocked local groceries. Or order it online. Can be subbed with vanilla extract.
Pistachios and dried rose buds - for garnish and decoration.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make Instant Pot Rice Pudding:
Rinse and drain the rice. Add the rice to the Instant Pot along with milk and sugar. Mix well and lock the lid. Make sure that the steam valve is closed.
Press Porridge button - this will automatically set the IP for 20 minutes on High Pressure. It will take about 10 minutes to come to pressure.
Once the pressure cooker beeps, let the pressure release naturally for 10 minutes. Then quick release the remainder.
In a small bowl, combine corn starch with milk and rose water. Whisk well to make a slurry without any lumps. Add this to the Instant pot and mix well to combine.
Select 'Sauté' and cook, stirring continuously, until the mixture is creamy about 2~3 minutes. At this point, carefully remove the steel pot from the housing. Leaving it on the heating element will cause the bottom to scorch.
Let the mixture cool slightly and divide it between serving bowls. Cover the top with plastic wrap and chill at least 2~3 hours before serving. Sprinkle with chopped pistachios and dried rose petals and serve.
Tips
- Make sure to use short grain rice for the best creamy texture. Arborio, jasmine, Egyptian varieties are the best options.
- Adjust the quantity of rosewater to your preference. Some might not enjoy overpowering taste of rosewater.
- Also if you don't have rosewater on hand, then substitute it with vanilla extract.
- Use orange blossom water instead of rosewater for another interesting Middle Eastern twist to rice pudding.
- Adjust the quantity of sugar in the recipe to suit your taste preference.
- Once the corn starch slurry is added to the instant pot, it is very important to stir the mixture constantly. Otherwise the bottom is scorch and burn.
- Also removing the pot from the housing after the rice pudding is cooked through is important to avoid scorching of the bottom.
- Serve topped with fresh berries or citrus fruit - not traditional but absolutely delicious.
Frequently Asked Questions
What rice is best to make creamy rice pudding?
Short grain rice is the best because it is more starchy and gives the pudding a creamy and decadent consistency. Long grain rice tends to hold its shape and won't be a great idea to use in this recipe.
Can you make vegan Syrian rice pudding?
Yes, absolutely. Use non-dairy milk in the recipe. I recommend oat, coconut or almond milk because they are thick and creamy.
Can you make rice pudding using cooked rice?
Of course. Add some milk and sugar to cooked rice and cook till heated through. Stir in the rosewater flavored corn starch slurry and cook till thick and creamy. Enjoy!!
You might also like
Here are few more Middle Eastern recipes that you might like:
- Classic Hummus
- The Best Nutella Baklava with Nuts Recipe
- Umm Ali with Croissant | Video
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram@cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag#cookshideouttoo.
Syrian Rice Pudding
This Easy Rice Pudding is a creamy and delicious rice pudding flavored with rose essence. It is perfect to serve chilled for dessert or even for breakfast.
Print Pin Rate
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
Course: Breakfast, Dessert
Cuisine: middle eastern, syrian
Servings: 6 servings
Ingredients
- ½ cup Short grain Rice*, rinsed and thoroughly drained
- 1 cup Water
- 3 cups Milk*, divided
- ¼ cup Sugar (adjust as per taste)
- 2 tablespoons Cornstarch
- ½~¾ teaspoon Rosewater*
- 3 tablespoons Pistachios, finely chopped
- 1 tablespoon Dried Rose petals, crushed (optional)
Instructions
Instant Pot Version:
Add the rice to the Instant Pot along with water, 2 cups of milk and sugar. Mix well and lock the lid. Make sure that the steam valve is closed.
Press Porridge button - this will automatically set the IP for 20 minutes on High Pressure. It will take about 10 minutes to come to pressure.
Once the pressure cooker beeps, let the pressure release naturally for 10 minutes. Then quick release the remainder.
In a small bowl, combine corn starch with the remaining 1 cup of milk and rosewater. Whisk well to make a slurry without any lumps. Add this to the Instant pot and mix well to combine.
Select 'Sauté' and cook, stirring continuously, until the mixture is creamy about 2~3 minutes.
At this point, carefully remove the steel pot from the housing. Leaving it on the heating element will cause the bottom to scorch.
Let the mixture cool slightly and divide it between serving bowls. Cover the top with plastic wrap and chill at least 2~3 hours before serving. Sprinkle with chopped pistachios and dried rose petals and serve.
Stove Top Method:
In a medium heavy bottom pan, combine the rice and 1 cup of water. Bring to a boil, lower the heat, cover the pot and simmer for 10 minutes or until most of the water has evaporated.
While the rice is cooking, whisk together milk, sugar, corn starch and rosewater. Make sure that the corn starch mixes well without any lumps.
Add the milk to the rice and stir well. Bring the mixture to a boil, simmer stirring occasionally. Cook till the mixture thickens and rice is completely cooked through, about 20 minutes.
Divide the pudding between the serving bowls, cover the top with plastic wrap and chill at least 2~3 hours before serving.
Sprinkle with chopped pistachios and dried rose petals and serve.
Notes
- Make sure to use short grain rice for the best creamy texture. Arborio, jasmine, Egyptian varieties are the best options.
- Adjust the quantity of rosewater to your preference. Some might not enjoy overpowering taste of rosewater.
- Also if you don't have rosewater on hand, then substitute it with vanilla extract.
- Use orange blossom water instead of rosewater for another interesting Middle Eastern twist to rice pudding.
- Adjust the quantity of sugar in the recipe to suit your taste preference.
- Once the corn starch slurry is added to the instant pot, it is very important to stir the mixture constantly. Otherwise the bottom is scorch and burn.
- Also removing the pot from the housing after the rice pudding is cooked through is important to avoid scorching of the bottom.
- Serve topped with fresh berries or citrus fruit - not traditional but absolutely delicious.
Nutrition
Calories: 203kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 58mg | Potassium: 253mg | Fiber: 1g | Sugar: 15g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg
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