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My mother passed me this recipe. It is a rice pudding recipe that is special because it reminds me of childhood.
Rosewater is wonderful in many desserts, especially in this recipe for rice pudding. This recipe is special to me because of the rosewater. It adds a flavor that takes you to another part of the world where you imagine yourself walking through a souk.
Serve chilled.
Ingredients
- 3 ½ cups whole milk, or more as needed
- ½ cup white sugar
- ½ cup white rice
- 1 ½ teaspoons rose water
- ½ cup blanched slivered almonds
Directions
Step 1
Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
Step 2
Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly. Pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 261 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat3g | 15% |
| Cholesterol14mg | 5% |
| Sodium59mg | 3% |
| Total Carbohydrate37g | 14% |
| Dietary Fiber1g | 4% |
| Total Sugars24g | |
| Protein8g | |
| Calcium188mg | 14% |
| Iron1mg | 6% |
| Potassium278mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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