Rice pudding is a delicious dessert for all four seasons. It’s one of those desserts you simply don’t get bored off.

I had about 3 cups of milk which was due to expire tomorrow and I’m someone who is totally against wastage of food. So I decided to whip up this recipe- which was so delicious!


-2Ltrs milk

-1.5-2cups medium or long grain rice (washed)


-orange blossom

-vanilla bean OR vanilla extract

-2Tsp cinnamon powder

-2 cups sugar (caster or granulated which ever is available)

-crushed pistachios for garnish


Step 1:

In a large stock pot heat up milk on low till near boiling. Keep stiring so the milk doesn’t over flow.

Step 2:

Pour the rice into the milk and keep stiring consistently till rice is cooked through and soft. 

Step 3:

Once rice has cooked through, add the sugar and stir till dissolved. Follow by adding the cinnamon powder and continue stiring till dissolved through the milk.

Step 4:

Add the vanilla you have chosen to go with. Keep stiring till the pudding starts to thicken.

Step 5:

Once thickened add a splash of each rosewater and orange blossom. 

Step 6:

Keep stiring till thickened to your desired consistency. 

Pour into bowls, cups etc.

Can be both served hot or cold. Garnish with crushed pistachios and a drizzle of honey if you prefer a little more sweetness. 


Instagram @dusk2illdawn

Facebook Amira Youssef


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