Syrian Rice Pudding Recipe with Rose Water | Cook's Hideout (2024)

Published: Apr 3, 2021 by Pavani · 15 Comments

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.

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

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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.